Chili Bean Casserole

Name: Chili Bean Casserole
Cook time: P2H
Total time: P2H
Yield: 4
Cuisine: Fusion
Ingredients: red kidney beans; water; olive oil; onions; garlic; mixed vegetables; basil; cumin; cayenne pepper; chili powder; tomatoes; tomato paste; red wine; cracked wheat (bulgur); stock; lemon juice; salt and black pepper

Submitted by bbrooks4860

YIELD

4 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

POUND RED KIDNEY BEANS
uncooked

PINTS WATER *

TABLESPOON OLIVE OIL

LARGE ONIONS
finely chopped

CLOVE GARLIC
pressed

POUND MIXED VEGETABLES

TEASPOON BASIL *

TEASPOON CUMIN

TEASPOON CAYENNE PEPPER

TABLESPOON CHILI POWDER

OUNCES TOMATOES
finely chopped

TABLESPOONS TOMATO PASTE

TABLESPOONS RED WINE

OUNCES CRACKED WHEAT (BULGUR)

1 ½

PINTS STOCK *

TABLESPOONS LEMON JUICE

X SALT AND BLACK PEPPER *

Directions

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.