Chili Bean Casserole
Recipe
- Title:
- Chili Bean Casserole
- Categories:
- Vegetarian, Beans, Casseroles, Chili
- Yield:
- 4 servings
Ingredients
- 1/2 lb Uncooked red kidney beans
- 1 tb Chili powder
- 2 pt Water
- 14 oz Tomatoes, chopped finely+
- 1 tb Olive oil
- 2 tb Tomato paste
- 1 lg Onion, finely chopped
- 3 tb Red wine++
- 1 ea Garlic clove, pressed
- 2 oz Bulgur wheat+++
- 1/2 lb Mixed vegetables*
- 1 1/2 pt Stock
- 1/2 ts Basil
- 2 tb Lemon juice
- 1/2 ts Cumin
- Salt & pepper
- 1/4 ts Cayenne pepper
Directions
- 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.
Directions
- 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.
Directions
- * Use a mixture of carrots, bell peppers, celery
Directions
- + Either fresh or canned tomatoes will work
Directions
- ++ You can omit the wine or substitute with a little tomato juice or extra stock
Directions
- +++ If you can't get bulgur wheat, try using brown rice
Directions
- Adapted from Sarah Brown, "Vegetarian Kitchen"
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