2-1/2 cups kidney beans
1 cup raw bulger
1 cup tomato juice
4 cloves garlic, crushed
1-1/2 cups onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup green peppers, chopped
2 cups tomatoes, chopped
Juice of ½ lemon
1 tsp. cumin
1 tsp. basil
1 tsp. chili powder (more to taste if desired)
Salt and pepper
3 Tbs. tomato paste
3 Tbs. red wine
Dash of cayenne (more to taste if desired
Olive oil for sautéing (about 3 Tbs.)
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Cover kidney beans in a saucepan 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. (Or cook in a pressure cooker.)
Heat tomato juice to a boil. Pour over raw bulger. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.)
Sauté onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender.
Combine all ingredients and heat together gently-either in kettle over double boiler, or covered, in a moderate oven.
Serve topped with cheese and parsley. Serves 6-8
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