Ingredients:
2 1/2 Cup Kidney beans,dried,soaked |
3 teaspoon Salt |
1 Cup Tomato juice |
1 Cup Bulghur,raw |
2 tablespoons Olive oil |
2 medium Onions coarsely chopped |
4 cloves Garlic crushed |
3 pieces Celery stalks,coarse chopped |
3 medium Carrots coarsely chopped |
4 medium Tomatoes coarsely chopped |
1 tablespoons Lemon juice,fresh |
2 tablespoons Red chile,hot,ground |
3 tablespoons Red chile,mild,ground |
1 teaspoon Cumin,ground |
1/2 teaspoon Oregano,dried,pref. Mexican |
1 teaspoon Basil,dried |
1/2 teaspoon Black pepper,freshly ground |
1 1/2 medium Bell pepper(s) |
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Preparation / Directions:
1. Transfer the kidney beans and the water in which they were soaked to a
large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over
high heat. Lower the heat and continue boiling the beans, partially
covered, until tender, about 1 hour. Watch the water level and add more, if
necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to a
boil over medium heat. Remove from the heat immediately and add the bulghur
to the juice. Cover and let stand for 15 minutes. It should be slightly
crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the onions
and garlic and cook until the onions are translucent. Add the celery,
carrots, tomatoes, lemon juice, and all the spices - including the
remaining salt - to the onions and cook, covered, until the vegetables are
nearly tender, about 10 to 15 minutes. Add the bell peppers and continue
cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the bulghur to
the vegetables in the large pot. Stir the mixture thoroughly and simmer for
30 minutes over low heat. The chili may be thick - add water as necessary
and stir occasionally making sure the bulghur does not stick to the bottom
of the pot. Taste and adjust seasonings.
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