Chili Beans Ranchero

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Chili Beans Ranchero

 

1 lb. dried kidney beans, soaked overnight

6 cups water

2 cups tomato sauce

4 scallions, thinly sliced

2 stalks celery, finely chopped

2 carrots, finely chopped

2 onions, diced

1 tomato, diced

1 sweet red pepper, diced

2 small chili peppers, seeded and minced

1/4 cup minced fresh parsley

5 cloves garlic, minced

1 tbsp. chili powder

2 tsp. paprika

1-1/2 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. ground cumin

1/4 tsp. ground red pepper

2 bay leaves

4-5 cups hot cooked bulgur

1/2 cup shredded low-fat Cheddar cheese

 

Drain the beans and place in 4-quart pot. Add the

water. Cover and bring to a simmer over medium heat.

Turn the heat to low and cook for 1 hour.

Add the tomato sauce, scallions, celery, carrots,

onions, tomatoes, red peppers, chili peppers, parsley,

garlic, chili powder, paprika, oregano, marjoram,

cumin, ground red pepper and bay leaves. Cover and

simmer for 1 hour. Discard the bay leaves.

Serve over the bulgur. Sprinkle with the cheese.

Servings 8.

 

 

 

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