Chili Bean Casserole Recipe

Chili Bean Casserole Recipe


1 c of red beans (kidney, uncooked)
4 c of water (at room temperature)
1 Tbsp of olive oil
1 pc of onion (large); chopped finely
1 pc of garlic clove; crushed
1 c of mixed vegetables (carrots, bell peppers, celery); diced
1/2 tsp of basil
1/2 tsp of cumin (ground)
1/4 tsp of cayenne pepper
1 Tbsp of chili powder
1-3/4 c of tomatoes (fresh or canned); chopped finely
2 Tbsps of tomato paste
3 Tbsps of wine (red)
1/4 c of bulgur wheat (or brown rice)
3 c of stock
2 Tbsps of juice (lemon)


Soak the kidney beans for several hours. Drain then rinse thoroughly. Let it boil with new water for ten mins.

Reduce the heat and continue cooking for forty mins or more till beans are cooked. Drain but save its liquid and chop the beans.

Heat oil inside a pot then saute garlic and onion. Add in the beans, spices, and basil; stir thoroughly and cook, about 5 mins.

Add paste, tomatoes, wheat or rice and 2 cups of stock; let it boil, covered.

Once boiling, reduce the heat; simmer slowly for half an hour. Add juice and season to taste.

Add enough amount of stock when necessary. Continue cooking for another 20 mins. Serve at once.

Chili Bean Casserole Recipe

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