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
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6|
|Calories from Fat: 27 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 640.1mg||22 %|
|Potassium 988.7mg||26 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 28.9g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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