|2 1/2||cups||kidney beans||raw|
|2||teaspoons||olive oil||for saute|
|1||tablespoon||chili powder||or more to taste|
|1||x||salt and black pepper||*|
|1||dash||cayenne pepper||to taste*|
|1||cup||green bell pepper||chopped|
|1/4||cup||parsley leaves||fresh chopped|
Put kidney beans in a saucepan and cover them with 6 cups of water.
Soak 3-4 hours.
Add extra water and salt. Cook until tender (about 1 hour).
Watch the water level, and add more if necessary.
Heat tomato juice to a boil.
Pour over raw bulgar.
Cover and let stand at least 15 minutes.
(It will be crunchy, so it can absorb more later).
Saute onions and garlic in olive oil.
Add carrots, celery and spices.
When vegetables are almost done, add peppers.
Cook until tender.
Combine beans, bulgar, sautéd vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven .
Serve topped with cheese and parsley.
First published: 1996-01-27 last updated: 2014-12-16
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