Chili Bean Casserole

1/2 lb Uncooked red kidney beans

2 pt Water

1 tb Olive oil

1 lg Onion, finely chopped

1 ea Garlic clove, pressed

1/2 lb Mixed vegetables*

1/2 ts Basil

1/2 ts Cumin

1/4 ts Cayenne pepper

1 tb Chili powder

14 oz Tomatoes, chopped finely+

2 tb Tomato paste

3 tb Red wine++

2 oz Bulgur wheat+++

1 1/2 pt Stock

2 tb Lemon juice

Salt & 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