Preparation:
Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3
4 hours. Add extra water and salt. Cook until tender (about 1 hour).
Watch the water level, and add more if necessary.
Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand
at least 15 minutes. (It will be crunchy, so it can absorb more later.)
Saute onions and garlic in olive oil. Add carrots, celery and spices. When
vegetables are almost done, add peppers. Cook until tender. Combine beans,
bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine
and heat together gently, either in kettle over double boiler, or covered
in a moderate oven.
Serve topped with cheese and parsley. |
