Vegetarian Chili #2
2 1/2 c Kidney beans, dried, soaked 3 ts Salt 1 c Tomato juice 1 c Bulghur, raw 2 tb Olive oil 2 md Onions, coarsely chopped 4 md Garlic cloves, crushed 3 Celery stalks, coarse
Ingredients
- 21/2 c kidney beans, dried, soaked
- 3ts salt
- 1c tomato juice
- 1c bulghur, raw
- 2tb olive oil
- 2md onions, coarsely chopped
- 4md garlic cloves, crushed
- 3celery stalks, coarse
Directions
- 1
2 1/2 c Kidney beans, dried, soaked 3 ts Salt 1 c Tomato juice 1 c Bulghur, raw 2 tb Olive oil 2 md Onions, coarsely chopped 4 md Garlic clo
- 2
Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan
- 3
Add 1 teaspoon of the salt and bring to a boil over high heat
- 4
Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour
- 5
Watch the water level and add more, if necessary, to keep the beans from scorching
- 6
Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat
- 7
Remove from the heat immediately and add the bulghur to the juice
- 8
Cover and let stand for 15 minutes