1/2 lb Uncooked red kidney beans

      2 pt Water

      1 tb Olive oil

      1 lg Onion, finely chopped

      1 ea Garlic clove, pressed

    1/2 lb Mixed vegetables*

    1/2 ts Basil

    1/2 ts Cumin

    1/4 ts Cayenne pepper

      1 tb Chili powder

     14 oz Tomatoes, chopped finely+

      2 tb Tomato paste

      3 tb Red wine++

      2 oz Bulgur wheat+++

  1 1/2 pt Stock

      2 tb Lemon juice

           Salt & pepper
  Soak beans.  Drain & rinse well.  Bring to boil in fresh water & boil
  fast for 10 minutes.  Reduce heat & cook for 40 minutes, depending
  upon the freshness of the beans.  Older beans will take longer to
  cook.  Drain, reserving the liquid for stock later.
  Heat the olive oil in a large pot, gently fry the onion & garlic for
  a few minutes.  Add the chopped vegetables, cooked beans, basil &
  spices.  Stir well & cook for 5 minutes.  Add the tomatoes, tomato
  paste, bulgur wheat & 1 pint of the stock.  Bring to a boil, cover
  the pot, reduce heat & simmer gently for 30 minutes.  Add the lemon
  juice & the rest of the seasonings. Add more stock if necessary.
  Cook for a further 20 minutes.  Serve.
  * Use a mixture of carrots, bell peppers, celery
  + Either fresh or canned tomatoes will work
  ++ You can omit the wine or substitute with a little tomato juice or
  extra stock
  +++ If you can't get bulgur wheat, try using brown rice