Chili bean casserole

 
                            CHILI BEAN CASSEROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Uncooked red kidney beans
    2       pt           Water
    1       tb           Olive oil
    1       lg           Onion, finely chopped
    1       ea           Garlic clove, pressed
      1/2   lb           Mixed vegetables*
      1/2   ts           Basil
      1/2   ts           Cumin
      1/4   ts           Cayenne pepper
    1       tb           Chili powder
   14       oz           Tomatoes, chopped finely+
    2       tb           Tomato paste
    3       tb           Red wine++
    2       oz           Bulgur wheat+++
    1 1/2   pt           Stock
    2       tb           Lemon juice
                         Salt & pepper
 
   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
  
 
 
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