2 1/2 c. raw kidney beans
1 c. raw bulgar
1 c. tomato juice
4 cloves crushed garlic
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1 c. chopped green pepper
1 tsp. ground cumin
1 tsp. basil
1 tsp. chili powder
2 c. chopped tomato
Juice of 1/2 lemon
3 tbsp. tomato paste
3 tbsp. red wine
Dash of cayenne

Soak beans 3-4 hours; cook 1 hour until tender. Heat tomato juice to boil; pour over bulgar; let stand 15 minutes. Saute onions and garlic in olive oil. Add carrot, celery, spices. When almost done, add peppers. Cook until tender. Add remaining ingredients; adjust with salt or pepper. I have increased the quantity of chopped vegetables and cumin/chili to whim!