All of these portions can be customized to your own taste preferences. Serves 6-8.
2 1/2 cups of dried red kidney beans (Prepare in Instant Pot pressure cooker. You can also prepare with traditional method of soaking for several hours and boiling)
6 cups of vegetable broth *
1 cup raw coarse bulgar **
1.5 cups marinara or spaghetti sauce
4 cloves garlic, finely chopped
1 large onion, chopped
Olive oil to sauté
1 cup each, chopped:
- sweet green peppers
2 cups tomatoes, chopped
1 Tbsp lemon juice ( juice from 1/2 lemon)
1 tsp ground cumin
1 tsp dried basil
1 tsp chili powder (more or less, depends on how spicy you like it)
3 Tbsp of tomato paste
3 Tbsp cooking wine
Salt and pepper
Rinse beans. Place in Instant Pot and add vegetable broth. Make sure there is a few inches of liquid above the level of the beans (water height should be at least double height of dried beans). Cook in pressure cooker, high pressure for 20 mins. You can do quick release of pressure for al dente beans or let it slow realize for softer beans. Strain beans and set aside.
Meanwhile, add bulgar to tomato sauce. Let sit until all the liquid is absorbed. Let it stand at least 30 mins.
Sauté onions and garlic in olive oil. Add rest of carrots, celery and spices. When vegetables are almost done, add peppers.
Combine all the ingredients and heat by simmering, stirring to prevent burning. If too thick, add more fresh vegetable broth.
Serve topped with chopped parsley.
*I do not reuse the bean broth. Although tasty, it is high in sugars that can cause bloating and gas. If you want to thin out the chill, add more fresh vegetable broth. https://pubmed.ncbi.nlm.nih.gov/12489819/
**The grain used in this recipe is for texture. It need not be bulgar. I tried the grain Folio the other day (in photo). It’s from Africa, grows in poor soil conditions and drought tolerant. Follow the package direction. https://en.wikipedia.org/wiki/Fonio