NOTE: Start beans 4-5 hours early. Several hours to prepare and cook. 1. Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour) Watch the water level, and add more, if necessary. 2. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 min. (It will be crunchy, so it can absorb more later.) 3. Saute onions and garlic in olive oil. Add carrots, celery and spices. when vegetables are almost done, add peppers. Cook until tender. 4. Combine all ingredients and heat together gently - either in kettle over double boiler, or covered in a moderate oven. Served topped with cheese and parsley. ROBERT F PARZICK CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.