Chili Bean Casserole
Serves:
Ingredients:
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
Method:
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