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Chili Bean Casserole chili, beans, vegetarian, casseroles 1/2 lb uncooked red kidney beans 2 pint water 1 tablespoon olive oil 1 large onion, finely chopped 1 garlic clove, pressed 1/2 lb mixed vegetables* 1/2 teaspoon basil 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1 tablespoon chili powder 14 oz tomatoes, chopped finely+ 2 tablespoon tomato paste 3 tablespoon red wine++ 2 oz bulgur wheat+++ 1 1/2 pint stock 2 tablespoon lemon juice 1 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 Adapted from Sarah Brown, "Vegetarian Kitchen" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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