Chili Bean Casserole Recipe

• ½ pound Uncooked Kidney Beans
• ½ pound Mixed Vegetables (carrots, bell peppers and celery)
• 1½ pints Stock
• 2 pints Water
• 1 Garlic Clove (pressed)
• 1 Onion (chopped)
• 1 tbsp Chili Powder
• ½ tsp Basil
• ½ tsp Cumin
• ¼ tsp Cayenne Pepper
• 14 ounces Tomatoes (chopped)
• 1 tbsp Olive Oil
• 2 ounces Bulgur Wheat
• 2 tbsp Lemon Juice
• 2 tbsp Tomato Paste
• 3 tbsp Red Wine
• Salt (to taste)
• Pepper (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.
• Place a pan on medium flame and add olive oil.
• Add onions and garlic and fry them.
• Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. 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, red wine, salt and pepper.
• Add more stock if the consistency becomes too thick. Cook for a further 20 minutes.
• Serve hot.