This recipe is from the Vegetarian Kitchen (ISBN: 0563210346) by Sarah Brown, page 126. It serves 4 people, and is best served with a baked potato or crusty bread and some yoghurt or sour cream.
Ingredients
- Red kidney beans - 225 g
- Onion - × 1 (large)
- Mixed vegetables (celery, pepper, carrot) - 225 g
- Garlic - × 1 clove
- Tomatoes (tinned) - 400 g
- Bulgar wheat - 50 g (sub. uncooked rice or oat flakes)
- Lemon - × 1
- Red wine - 3 tbsp
- Olive oil - 1 tbsp
- Dried basil - 0.5 tsp
- Ground cumin - 0.5 tsp
- Cayenne pepper - 0.25 tsp
- Chilli powder - 0.25 tsp
- Tomato puree - 2 tbsp
- Vegetable stock - 570 ml (additional stock may be required to adjust the consistency)
Preparation
- Soak and cook the beans if using dried
- Finely chop the onion
- Crush the garlic
- Finely chop the vegetables
- Chop or liquidise the tomatoes
- Juice the lemon
Instructions
- Gently fry the onion and garlic until translucent, in a casserole or saucepan
- Add the vegetables, beans, basil, cumin, cayenne and chilli powder
- Mix well and fry for 5 min
- Add the tomatoes,tomato puree, bulgar wheat and 570 ml of the stock
- Bring to the boil, cover and reduce to simmer for 30 min
- Alternatively place in the oven at 180°C
- Add the lemon juice, season
- Use additional stock to adjust for the desired consistency
- Simmer for another 20-30 min
- Or return to the oven