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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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