Ingredients

1/2 C.(s) dry kidney beans
1/4 C.(s) bulgur
1/2 C.(s) olive oil
1 small red onion; cubed
1 small white onion; cubed
1 1/2 Tbsp. minced garlic
1/2 C.(s) cubed celery
1/2 C.(s) cubed carrots
2 Tbsp. chili powder
2 Tbsp. ground cumin
1/2 tsp. cayenne pepper
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 yellow squash; cubed
1 zucchini; cubed
1 green bell pepper; cubed
1 red bell pepper; cubed
1 C.(s) sliced mushrooms
1/2 C.(s) cubed tomatoes
1/2 C.(s) tomato paste
3/4 C.(s) dry white wine
salt, pepper

Cooking Instructions

Soak beans in cold water to cover overnight. Drain off water. Add 3 C. fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain beans, reserving cooking liquid. Bring 1/2 C. water to boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (the water will be absorbed). Heat olive oil in large saucepan. Add red and white onions and saute until tender. Add garlic, celery and carrots. saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook over low heat until carrots are almost tender. Add squash, zucchini, peppers and mushrooms and cook 4 minutes. Stir in bulgur, kidney beans, tomatoes and reserved cooking liquid from beans. Cook 30 minutes or until vegetables are tender. Mix tomato paste with white wine until smooth then stir into vegetable mixture. Season to taste with salt and pepper. Makes 6 to 8 servings
 
 
 "Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)