Chili Bean Casserole

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Chili Bean Casserole

 

1/2 pound uncooked kidney beans

2 pints water

1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, pressed

1/2 pound mixed vegetables, carrots, bell peppers and celery

1/2 teaspoon basil

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 tablespoon chili powder

14 ounces tomatoes, chopped

2 tablespoons tomato paste

3 tablespoons red wine

2 ounces bulgur wheat

1 1/2 pints stock

2 tablespoons lemon juice

salt and pepper

 

Soak beans. Drain and rinse well. Bring to boil in fresh water and boil fast

for 10 minutes. Reduce heat and 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 and garlic for a few

minutes. Add the chopped vegetables, cooked beans, basil and spices. Stir well

and cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat and 1 pint

of the stock. Bring to a boil, cover the pot, reduce heat and simmer gently for

30 minutes. Add the lemon juice and the rest of the seasonings. Add more stock

if necessary. Cook for a further 20 minutes. Serve. Yields 4 servings.

 

 

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