Yield: 4 Servings
|1¼ cup||Tomatoes; canned|
|2 tablespoons||Vegetable oil|
|1 medium||Onion; chopped|
|3||Stalks celery; chopped|
|1 tablespoon||Lemon juice|
|5 tablespoons||Chili powder|
|4||Cloves garlic; minced|
|1½ cup||Green pepper; chopped|
|1½ cup||Kidney beans; canned, drained|
|1¾ cup||Garbanzo beans; drained|
|2 cups||Tomato juice|
Recipe by: TV Guide From: "The Gordon's" <gordonk@...> Date: Mon, 6 May 1996 08:33:47 -0300 Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside.
Bring 1 cup reserved liquid to boil over medium heat. Remove pan from heat and stir in bulgar. Heat oil in heavy, deep skillet over medium low heat.
Add onion and cool until translucent, about 10 min., stirring frequently.
Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 min. Mix in bulgar, kidney beans, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 min., stirring occasionally ( add remaining tomatoe liquid if necessary).
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