Chili Bean Casserole

* Exported from MasterCook *

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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