Chili Bean Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 lb red kidney beans, uncooked
• 5 cups water
• 1 tablespoon olive oil
• 1/2 lb onion, peeled and finely chopped
• 1 garlic clove, crushed
• 1/2 lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 (14 ounce) can tomatoes
• 2 tablespoons tomato puree
• 3 tablespoons red wine
• 2 ounces bulgur wheat or 2 ounces couscous
• 2 1/2 cups stock (liquid reserved from cooking the beans)
• 1 tablespoon lemon juice
• salt and pepper

Recipe

• 1 soak the beans overnight in water, drain and rinse well.
• 2 bring the beans to the boil in the 5 cups of water, let boil for ten minutes.
• 3 then cover the pot and simmer for a further 35 - 40 minutes.
• 4 when the beans are soft, drain and reserve the stock for use later.
• 5 heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, and spices.
• 6 stir well and cook for 5 minutes
• 7 add the tomatoes, tomato purée, red wine, bulgur wheat or couscous
• 8 stir and then add the stock.
• 9 bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
• 10 add the lemon juice, season with salt and pepper.
• 11 cook 20 - 30 minutes
• 12 serve hot.