Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   cup          Raw kidney beans
   6       cup          water
   1       teaspoon     Salt
   1       cup          Tomato juice
   1       cup          Raw bulghar
                        Olive oil for saute
   4       Cloves       crushed garlic
   1 1/2   cup          Chopped onion
   1       cup          Chopped carrots
   1       cup          Chopped celery
   1       teaspoon     Basil
   1       tablespoon   Chili powder (more? To taste!)
   1       tablespoon   Ground cumin
                        Salt and pepper
   1       dash         cayenne (to taste)
   1       cup          Chopped green peppers
   2       cup          Chopped fresh tomatoes
                        Juice of 1/2 lemon
   3       teaspoon     Tomato paste
   3       teaspoon     Dry red wine
                        Cheese
                        Parsley

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.