Chili bean casserole

4 servings

Ingredients

Quantity Ingredient
½ pounds Uncooked red kidney beans
2 pints Water
1 tablespoon Olive oil
1 large Onion, finely chopped
1 each Garlic clove, pressed
½ pounds Mixed vegetables*
½ teaspoon Basil
½ teaspoon Cumin
¼ teaspoon Cayenne pepper
1 tablespoon Chili powder
14 ounces Tomatoes, chopped finely+
2 tablespoons Tomato paste
3 tablespoons Red wine++
2 ounces Bulgur wheat+++
1½ pint Stock
2 tablespoons Lemon juice
Salt & pepper

Directions

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 Adapted from Sarah Brown, "Vegetarian Kitchen"

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