Chili Bean Casserole

Ingredients

1/2 lb uncooked red kidney beans 2 pt water 1 tbsp olive oil 1 large onion, finely chopped 1 each garlic clove, pressed 1/2 lb mixed vegetables* 1/2 tsp basil 1/2 tsp cumin 1/4 tsp cayenne pepper 1 tbsp chili powder 14 oz tomatoes, chopped finely+ 2 tbsp tomato paste 3 tbsp red wine++ 2 oz bulgur wheat+++ 1 1/2 pt stock 2 tbsp lemon juice 1 salt & pepper	Advertisements

Preparation
 
Soak beans. Drain & rinse well. Bring to boil in fresh water & boil
fast for 10 minutes. Reduce heat & cook for 40 minutes, depending
upon the freshness of the beans. Older beans will take longer to
cook. Drain, reserving the liquid for stock later. Heat the olive oil
in a large pot, gently fry the onion & garlic for a few minutes. Add
the chopped vegetables, cooked beans, basil & spices. Stir well &
cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1
pint of the stock. Bring to a boil, cover the pot, reduce heat &
simmer gently for 30 minutes. Add the lemon juice & the rest of the
seasonings. Add more stock if necessary. Cook for a further 20
minutes. Serve. * Use a mixture of carrots, bell peppers, celery +
Either fresh or canned tomatoes will work ++ You can omit the wine or
substitute with a little tomato juice or extra stock +++ If you can t
get bulgur wheat, try using brown rice

 

 
Servings:
4

 

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