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Ingredients
- cup each, chopped:
- 2 1/2 c. raw kidney beans
- 1 c. raw bulghar
- 1 c. tomato juice
- 4 cloves garlic
- 1 1/2 c. chopped onion
- celery
- carrots
- green peppers
- 2 c. chopped, fresh tomatoes
- juice of 1/2 lemon
- 1 tsp. ground cumin
- 1 tsp. basil
- 1 tsp. chili powder (more, to taste)
- salt and pepper
- 3 T. tomato paste
- 3 T. dry red wine
- dash of cayenne (more, to taste)
- olive oil for saute (about 3 T.)
- Optional: 1 cake tofu, frozen then thawed
Preparation
Step 1
1. Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour.) Watch the water level, and add more if necessary.
2. 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.)
3. Saute onions and garlic in olive oil. Add carrots, celery, and spices. When vegetables are almost done, add peppers. Cook until tender.
4. Combine all ingredients and heat together gently.
5. Serve topped with cheese.