2 1/2 cup Raw kidney beans
1 cup Raw bulghar
1 cup Tomato juice
4 Cloves crushed garlic
1 1/2 cup Chopped onion
1 cup Chopped celery
1 cup Chopped carrots
1 cup Chopped green peppers
2 cup Chpped, fresh tomatoes
1/2 Lemon, juice of
1 tsp Ground cumin
1 tsp Basil
1 tsp Chili powder, (more to taste)
Salt and pepper
3 tbsp Tomato paste
3 tbsp Dry red wine
1 dash Cayenne (more to taste)
3 tbsp Olive oil for saute (about)
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NOTE: Start beans 4-5 hours early. Several hours to prepare and cook.
1. Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour) Watch the water level, and add more, if necessary.
2. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 min. (It will be crunchy, so it can absorb more later.)
3. Saute' onions and garlic in olive oil. Add carrots, celery and spices. when vegetables are almost done, add peppers. Cook until tender.
4. Combine all ingredients and heat together gently - either in kettle over double boiler, or covered in a moderate oven. Served topped with cheese and parsley. ROBERT F PARZICK <FSRFP@aurora.alaska.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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