Free Recipe Chili Bean Casserole
Recipe Type: Free Vegetarian Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chili Bean Casserole Recipe
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
Chili Bean Casserole Preparation
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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