Recipe - Chili Bean And Beef Skillet Casserole

One half pound Uncooked red kidney beans
2 pt Water
1 tablespoon Olive oil
1 lg Onion, finely chopped
1 Garlic clove, pressed
One half pound Mixed vegetables*
One half teaspoon Basil
One half teaspoon Cumin
One fourth teaspoon Cayenne pepper
1 tablespoon Chili powder
14 ounce Tomatoes, chopped finely+
2 tablespoon Tomato paste
3 tablespoon Red wine++
2 ounce Bulgur wheat+++
1 One half pt Stock
2 tablespoon Lemon juice
Salt & pepper

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini