|Dried kidney beans||16 Ounce|
|Water||7 Cup (112 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Bulgur||1 Cup (16 tbs)|
|Vegetable cooking spray||1|
|Garlic||2 Clove (10 gm)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped tomatoes||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Tomato paste||6 Ounce|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Dried basil||1 Teaspoon|
Sort and wash beans.
Place beans and 3 cups water in a large Dutch oven; bring to a boil, and cook 3 minutes.
Remove from heat; cover and let soak 1 hour.
Add remaining 4 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Bring tomato juice to a boil; pour over bulgur.
Stir well, and set aside.
Coat a medium Dutch oven with cooking spray; place over medium heat until hot.
Add garlic and onion; saute until onion is tender.
Add remaining ingredients; cover and simmer 15 to 20 minutes.
Add vegetable mixture and bulgur mixture to beans.
Cook until thoroughly heated.