Chili Bean Casserole
This hearty kidney bean and mixed vegetable stew is a comforting and flavorful dish that is perfect for a cozy meal at home. Packed with wholesome ingredients and aromatic spices, this stew is sure to warm you up from the inside out. Enjoy the rich flavors and satisfying textures of this delicious stew with each spoonful.
— Constant Cookbook
Ingredients
- * ½ pound Uncooked Kidney Beans
- * ½ pound Mixed Vegetables (carrots, bell peppers and celery)
- * 1½ pints Stock
- * 2 pints Water
- * 1 Garlic Clove (pressed)
- * 1 Onion (chopped)
- * 1 tbsp Chili Powder
- * ½ tsp Basil
- * ½ tsp Cumin
- * ¼ tsp Cayenne Pepper
- * 14 ounces Tomatoes (chopped)
- * 1 tbsp Olive Oil
- * 2 ounces Bulgur Wheat
- * 2 tbsp Lemon Juice
- * 2 tbsp Tomato Paste
- * 3 tbsp Red Wine
- * Salt (to taste)
- * Pepper (to taste)
Instructions
- Soak the beans in water and drain after some time. Wash them well under running water.
- Boil in high flame in fresh water for 10 minutes.
- Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. It takes longer to cook older beans.
- Drain the water off and preserve the liquid for being used later.
- Place a pan on medium flame and add olive oil.
- Add onions and garlic and fry them.
- Add the cooked beans, chopped vegetables, basil, chili powder, cumin and cayenne powder. Cook for 5 minutes.
- Next, put in the tomatoes, tomato paste, bulgur wheat and 1 pint of the preserved stock.
- ring to a boil on a high flame. Reduce heat, cover the top and let it simmer for 30 minutes.
- Add lemon juice, red wine, salt and pepper.
- Add more stock if the consistency becomes too thick. Cook for a further 20 minutes.
- Serve hot.
Yield
Serves 5
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