Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Uncooked red kidney beans 1 tb Chili powder
2 pt Water 14 oz Tomatoes, chopped finely+
1 tb Olive oil 2 tb Tomato paste
1 lg Onion, finely chopped 3 tb Red wine++
1 ea Garlic clove, pressed 2 oz Bulgur wheat+++
1/2 lb Mixed vegetables* 1 1/2 pt Stock
1/2 ts Basil 2 tb Lemon juice
1/2 ts Cumin Salt pepper
1/4 ts Cayenne pepper

Soak beans. Drain rinse well. Bring to boil in fresh water boil fast
for 10 minutes. Reduce heat 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 garlic for a few
minutes. Add the chopped vegetables, cooked beans, basil spices. Stir
well cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat
1 pint of the stock. Bring to a boil, cover the pot, reduce heat simmer
gently for 30 minutes. Add the lemon juice the rest of the seasonings.
Add more stock if necessary. Cook for a further 20 minutes. Serve.

* 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

Adapted from Sarah Brown, "Vegetarian Kitchen"

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