Recipe Type: Lunch Dinner
- 2 1/2 cups dry beans, (red and pinto or kidney), soaked overnight
- 2 tsp dried basil (1/2 tsp fresh)
- 3 tsp or more chili powder
- 1 cup tomato juice or water
- black pepper and cayenne, to taste
- 3/4 – 1 cup uncooked bulgur wheat or ½ – ¾ cup cooked lentils
- 1 medium bell pepper, chopped
- 2 Tbs. olive oil or grapeseed oil
- 1 14 oz can unsalted tomatoes (chopped)
- 2 cups chopped onion
- 6 to 8 large cloves garlic, minced
- 1 cup or more Mild Salsa (mild Organicville or Mountain Gringo)
- 1 medium carrot, diced
- 1 medium stalk celery, diced finely
- 2 tsp. cumin
- Finely minced parsley and grated almond cheese are optional
- Soak your bean for at least 4 hours (preferably overnight) before cooking. Prepare all other ingredients while the beans are cooking, to save time.
- Place the soaked beans in a Dutch oven or kettle, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1 ¼ hours). Watch the water level during cooking, adding more if necessary. Drain off any excess water when the beans are done. (I use red and pinto, cooking separately)
- Heat the tomato juice or water to boiling. Add it to the bulgur in a small bowl, cover and let stand 15 minutes. Add this to the cooked beans.
- Heat the olive oil in a medium-sized skillet. Add onion, half the garlic, carrot, celery seasonings. Sauté over medium heat about 5 minutes, add bell pepper, and sauté until all the vegetables are tender.
- Add the sautéed vegetables, tomatoes and salsa to the beans. Simmer over lowest possible heat, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot, topped with parsley and/or almond cheese.