chill bean Casserole
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- * ÃÂý pound Uncooked Kidney Beans
- * ÃÂý pound Mixed Vegetables (carrots, bell peppers and celery)
- * 1ÃÂý pints Stock
- * 2 pints Water
- * 1 Garlic Clove (pressed)
- * 1 Onion (chopped)
- * 1 tbsp Chili Powder
- * ÃÂý tsp Basil
- * ÃÂý tsp Cumin
- * ÃÂü tsp Cayenne Pepper
- * 14 ounces Tomatoes (chopped)
- * 1 tbsp Olive Oil
- * 2 ounces Bulgur Wheat
- * 2 tbsp Lemon Juice
- * 2 tbsp Tomato Paste
- * 3 tbsp Red Wine
- * Salt (to taste)
- * Pepper (to taste)
- rice ( if you want to serve with)
Method
- STEP 1Soak the beans in water and drain after some time. Wash them well under running water.
- STEP 2Boil in high flame in fresh water for 10 minutes.
- STEP 3Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.
- STEP 4# Drain the water off and preserve the liquid for being used later.
- STEP 5Place a pan on medium flame and add olive oil.
- STEP 6Add onions and garlic and fry them.
- STEP 7Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. Cook for 5 minutes.
- STEP 8Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock.
- STEP 9Bring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.
- STEP 10Add lemon juice, red wine, salt and pepper.
- STEP 11Add more stock if the consistency becomes too thick. Cook for a further 20 minutes. serve hot
