Chili bean casserole Recipe

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Chili bean casserole

Artist:	_	Yield:	4
Categories:	Casseroles, Chili, Entrees, Herbs & Spices, Vegetarian	Rating:	0
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Ingredients:

1/2	lbs	Uncooked red kidney beans
2	pint	Water
1	tbsp	Olive oil
1	large	Onion, finely chopped
1	each	Garlic clove, pressed
1/2	lbs	Mixed vegetables*
1/2	tsp	Basil
1/2	tsp	Cumin
1/4	tsp	Cayenne pepper
1	tbsp	Chili powder
14	oz	Tomatoes, chopped finely+
2	tbsp	Tomato paste
3	tbsp	Red wine++
2	oz	Bulgur wheat+++
1 1/2	pint	Stock
2	tbsp	Lemon juice
		Salt & pepper

Procedures:

1	Soak beans.
2	Drain & rinse well.
3	Bring to boil in fresh water & boil fast for 10 minutes.
4	Reduce heat & cook for 40 minutes, depending upon the freshness of the beans.
5	Older beans will take longer to cook.
6	Drain, reserving the liquid for stock later.
7	Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes.
8	Add the chopped vegetables, cooked beans, basil & spices.
9	Stir well & cook for 5 minutes.
10	Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock.
11	Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes.
12	Add the lemon juice & the rest of the seasonings.
13	Add more stock if necessary.
14	Cook for a further 20 minutes.
15	Serve.
16	* use a mixture of carrots, bell peppers, celery + either fresh or canned tomatoes will work ++ you can omit the wine or substitute with a little tomato juice or extra stock +++ if you can"t get bulgur wheat, try using brown rice