Ingredients
1/2 lb uncooked red kidney beans
2 pt water
1 tbsp olive oil
1 large onion, finely chopped
1 each garlic clove, pressed
1/2 lb mixed vegetables*
1/2 tsp basil
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tbsp chili powder
14 oz tomatoes, chopped finely+
2 tbsp tomato paste
3 tbsp red wine++
2 oz bulgur wheat+++
1 1/2 pt stock
2 tbsp lemon juice
1 salt & pepper
Directions
Soak beans. Drain & rinse well. Bring to boil in fresh water & boil
fast for 10 minutes. Reduce heat & cook for 40 minutes, depending
upon the freshness of the beans. Older beans will take longer to
cook. Drain, reserving the liquid for stock later. Heat the olive oil
in a large pot, gently fry the onion & garlic for a few minutes. Add
the chopped vegetables, cooked beans, basil & spices. Stir well &
cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1
pint of the stock. Bring to a boil, cover the pot, reduce heat &
simmer gently for 30 minutes. Add the lemon juice & the rest of the
seasonings. Add more stock if necessary. Cook for a further 20
minutes. Serve. * Use a mixture of carrots, bell peppers, celery +
Either fresh or canned tomatoes will work ++ You can omit the wine or
substitute with a little tomato juice or extra stock +++ If you can't
get bulgur wheat, try using brown rice
Servings: 4 servings
Chili Bean Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Chili; Main Dish
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, at least as far into history as pharonic Egypt, and possibly even further. In practice though, these, early records were just primitive pictorial recipes for preparing food.
Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef recounts how the Romans were skilled in the use of many different spices and herbs, including a few you will know such as thyme, rue and asafoetida. Over the succeeding few hundred years, the upper-class families of Europe competed to serve the most exotic meals, and consequentially cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking books are highly popular mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Chili Bean Casserole recipe.
