Prep time: 3- 4 hours, 30 min
Ready in: 4- 5 hours, 15 min
Serves: 6- 12
Ingredients:
2 1/2 c. dry kidney beans
8 c. water
1 T. salt
1 c. tomato juice
1 c. bulgur
2 tsp. olive oil
4 garlic cloves- crushed
1 1/2 c. onions- chopped
1 c. carrots- chopped
1 c. celery- chopped
1 tsp. basil
1 T. chili powder
1 T. ground cumin
Pepper, to taste
1/8 tsp. cayenne pepper
1 c. green bell peppers- chopped
2 c. tomatoes- chopped
Juice of 1 lemon
3 tsp. tomato paste
3 tsp. dry, red wine
1/3 c. cheese (for garnish)
1/4 c. parsley- chopped (for garnish)
Directions:
- Put kidney beans in a saucepan, cover them with 6 c. water, and soak for 3- 4 hours
- Add remaining water and 1 tsp. salt
- Cook until tender, about 1 hour
- Watch water level, and add more if necessary
- Heat tomato juice to a boil
- Pour over raw bulgar, cover, and let stand at least 15 min
- Sauté onions and garlic in olive oil
- Add carrots, celery and spices
- When veggies are almost done, add peppers and cook until tender
- Combine beans, bulgar, sautéed veggies, tomatoes, lemon juice, tomato paste, and wine and stir until well mixed
- Watch water level, and add more if necessary
- Heat tomato juice to a boil
- Pour over raw bulgar, cover, and let stand at least 15 min
- Sauté onions and garlic in olive oil
- Add carrots, celery and spices
- When veggies are almost done, add peppers and cook until tender
- Combine beans, bulgar, sautéed veggies, tomatoes, lemon juice, tomato paste, and wine and stir until well mixed
No comments:
Post a Comment