Chili Bean Casserole
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
uncooked |
|
| 2 | pints |
water
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | clove |
garlic
pressed |
|
| ½ | pound |
mixed vegetables
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
chili powder
|
|
| 14 | ounces |
tomatoes
finely chopped |
|
| 2 | tablespoons |
tomato paste
|
|
| 3 | tablespoons |
red wine
|
|
| 2 | ounces |
cracked wheat (bulgur)
|
|
| 1 ½ | pints |
stock
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
uncooked |
|
| 946 | ml |
water
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | clove |
garlic
pressed |
|
| 226.8 | g |
mixed vegetables
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 15 | ml |
chili powder
|
|
| 404.6 | ml/g |
tomatoes
finely chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 45 | ml |
red wine
|
|
| 57.8 | ml/g |
cracked wheat (bulgur)
|
|
| 7.1E+2 | ml |
stock
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | 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.
