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Chili Bean Casserole Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 lb Uncooked red kidney beans

    2. 2 pt Water

    3. 1 tb Olive oil

    4. 1 lg Onion, finely chopped

    5. 1 ea Garlic clove, pressed

    6. 1/2 lb Mixed vegetables*

    7. 1/2 ts Basil

    8. 1/2 ts Cumin

    9. 1/4 ts Cayenne pepper

    10. 1 tb Chili powder

    11. 14 oz Tomatoes, chopped finely

    12. 2 tb Tomato paste

    13. 3 tb Red wine

    14. 2 oz Bulgur wheat

    15. 1 1/2 pt Stock

    16. 2 tb Lemon juice

    17. Salt & pepper

    Instructions Jump to Ingredients ↑

    1. Soak beans.

    2. Drain & rinse well.

    3. Bring to boil in fresh water & boil fast for 10 minutes.

    4. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans.

    5. Older beans will take longer to cook.

    6. Drain, reserving the liquid for stock later.

    7. Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes.

    8. Add the chopped vegetables, cooked beans, basil & spices.

    9. Stir well & cook for 5 minutes.

    10. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock.

    11. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes.

    12. Add the lemon juice & the rest of the seasonings.

    13. Add more stock if necessary.

    14. Cook for a further 20 minutes.

    15. Serve.

    16. * 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

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