Chili Bean Casserole

Servings: 4
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 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.

* 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’

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