Chili Bean Casserole

Soak the beans in water and drain after some time. Wash them well under running water.

Boil in high flame in fresh water for 10 minutes.

Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.

Drain the water off and preserve the liquid for being used later.

Place a pan on medium flame and add olive oil.

Add onions and garlic and fry them.

Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. Cook for 5 minutes.

Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock.

ring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.

Add lemon juice, red wine, salt and pepper.

Add more stock if the consistency becomes too thick. Cook for a further 20 minutes.

Serve hot.