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Ingredientes
- 2Â 1/2 c. Raw kidney beans
- 6 c. + water
- 1 tsp Salt
- 1 c. Tomato juice
- 1 c. Raw bulghar
- Â Â Extra virgin olive oil for saute/fry
- 4 x Cloves crushed garlic
- 1Â 1/2 c. Minced onion
- 1 c. Minced carrots
- 1 c. Minced celery
- 1 tsp Basil
- 1 Tbsp. Chili pwdr (more To taste!)
- 1 Tbsp. Grnd cumin
- Â Â Salt and pepper
- 1 dsh Of cayenne (to taste)
- 1 c. Minced green peppers
- 2 c. Minced fresh tomatoes
- Â Â Juice of 1/2 lemon
- 3 tsp Tomato paste
- 3 tsp Dry red wine
- Â Â Cheese
- Â Â Parsley
Direcciones
- Put kidney beans in a saucepan and cover them with 6 c. of water.
- Soak 3 4 hrs. Add in extra water and salt. Cook till tender (about 1 hour). Watch the water level, and add in more if necessary.
- Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 min. (It will be crunchy, so it can absorb more later.) Saute/fry onions and garlic in extra virgin olive oil. Add in carrots, celery and spices. When vegetables are almost done, add in peppers. Cook till tender. Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or possibly covered in a moderate oven.
- Serve topped with cheese & parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 25 | 15% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 910mg | 38% |
| Potassium 688mg | 20% |
| Total Carbs 27.13g | 7% |
| Dietary Fiber 8.7g | 29% |
| Sugars 7.94g | 5% |
| Protein 8.79g | 14% |
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