*  Exported from  MasterCook  *

                           Chili Bean Casserole

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Uncooked red kidney beans
   2       pt           Water
   1       tb           Olive oil
   1       lg           Onion -- finely chopped
   1       cl           Garlic -- pressed
     1/2   lb           Mixed vegetables (carrots,
                        - bell peppers, celery)
     1/2   ts           Basil
     1/2   ts           Cumin
     1/4   ts           Cayenne pepper
   1       tb           Chili powder
  14       oz           Diced tomatoes --
                        - fresh or canned
   2       tb           Tomato paste
   3       tb           Red wine, stock, or tomato juice
                        - (optional)
   2       oz           Bulgur wheat or brown rice
   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 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.


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