Recipe - Vegetarian Chef Salad

2 One half cup Kidney beans, dried, soaked
3 teaspoon Salt
1 cup Tomato juice
1 cup Bulghur, raw
2 tablespoon Olive oil
2 md Onions, coarsely chopped
4 md Garlic cloves, crushed
3 Celery stalks, coarse
chopped
3 Carrots, coarsely chopped
4 Tomatoes, coarsely chopped
1 tablespoon Lemon juice, fresh
2 tablespoon Red chile, hot, ground
3 tablespoon Red chile, mild, ground
1 teaspoon Cumin, ground
One half teaspoon Oregano, dried, preferably
Mexican
1 teaspoon Basil, dried
Black pepper, freshly ground
1 One half Bell pepper(s)

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip