Chili bean casserole
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Chili bean casserole
  Chili    Casserole    Vegetarian    Beans  
Last updated 6/12/2012 1:02:16 AM. Recipe ID 25780. Report a problem with this recipe.
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      Title: Chili bean casserole
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
    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
  
  Adapted from Sarah Brown, "Vegetarian Kitchen"
 




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Recipe ID 25780 (Apr 03, 2005)

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