| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Uncooked red kidney beans |
| 2 | pt | Water |
| 1 | tb | Olive oil |
| 1 | lg | Onion, finely chopped |
| 1 | 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 |
INSTRUCTIONS
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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