Chili Bean Stew - cooking recipe

Ingredients

1/2 lb red kidney beans, uncooked
5 cups water
1 tablespoon olive oil
1/2 lb onion, peeled and finely chopped
1 garlic clove, crushed
1/2 lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 (14 ounce) can tomatoes
2 tablespoons tomato puree
3 tablespoons red wine
2 ounces bulgur wheat or 2 ounces couscous
2 1/2 cups stock (liquid reserved from cooking the beans)
1 tablespoon lemon juice
salt and pepper

Preparation

Soak the beans overnight in water, drain and rinse well.
Bring the beans to the boil in the 5 cups of water, let boil for ten minutes.
Then cover the pot and simmer for a further 35 - 40 minutes.
When the beans are soft, drain and reserve the stock for use later.
Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, and spices.
Stir well and cook for 5 minutes
Add the tomatoes, tomato puree, red wine, bulgur wheat or couscous
Stir and then add the stock.
Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
Add the lemon juice, season with salt and pepper.
Cook 20 - 30 minutes
Serve hot.