Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3 4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven. Serve topped with cheese & parsley.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 6|
|Calories from Fat: 59 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 526.4mg||18 %|
|Potassium 921.7mg||24 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 40.4g|
|Protein 12.1g||17 %|
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Calories per serving: 312
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