Chili Bean Casserole Recipe

• 1/2 pound uncooked kidney beans
• 1/2 pound mixed vegetables, (carrots, bell peppers and celery)
• 1 1/2 pints stock
• 2 pints water
• 1 garlic clove (pressed)
• 1 onion (chopped)
• 1-tablespoon chili powder
• 1/2-teaspoon basil
• 1/2-teaspoon cumin
• 1/4-teaspoon cayenne pepper
• 14 ounces tomatoes (chopped)
• 1-tablespoon olive oil
• 2 ounces bulgur wheat
• 2 tablespoons lemon juice
• 2 tablespoons tomato paste
• 3 tablespoons red wine
• Salt and pepper (according to taste)

• Soak the beans in water and drain after some time. Wash them well under running water.
• Boil in high flame in fresh water for 10 minutes.
• Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.
• Drain the water off and preserve the liquid for being used later.
• Fry the onions and garlic over medium flame in a pan.
• Add the cooked beans, chopped vegetables, basil and spices. Cook for 5 minutes.
• Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock. Bring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.
• Add lemon juice and the rest of the seasonings. Add more stock if the consistency becomes too thick. Cook for a further 20 minutes. Serve hot.