| 1 | Put kidney beans in a saucepan and cover them with 6 cups of water. |
| 2 | Soak 3 4 hours. |
| 3 | Add extra water and salt. |
| 4 | Cook until tender (about 1 hour). |
| 5 | Watch the water level, and add more if necessary. |
| 6 | Heat tomato juice to a boil. |
| 7 | Pour over raw bulghar. |
| 8 | Cover and let stand at least 15 minutes. |
| 9 | (it will be crunchy, so it can absorb more later). |
| 10 | Saute onions and garlic in olive oil. |
| 11 | Add carrots, celery and spices. |
| 12 | When vegetables are almost done, add peppers. |
| 13 | Cook until tender. |
| 14 | Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven. |
| 15 | Serve topped with cheese & parsley. |
