CHILI BEAN STEW

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Chili Bean Stew image

Another vegetarian stew that has become one of my favourite. Serve with sour-dough bread to mop up the juices. Soaking time not included in preparation time.

Provided by Chef Dudo

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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 purée, 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.

Nutrition Facts : Calories 199.3, Fat 4.2, SaturatedFat 0.6, Sodium 104, Carbohydrate 32.3, Fiber 8.8, Sugar 7.2, Protein 8.5

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