2 1/2 c. raw kidney beans
1 c. raw bulghar
1 c. tomato juice
4 cloves crushed garlic
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 c. chopped green peppers
2 c. chopped fresh tomatoes
Juice of 1/2 lemon
1 tsp. ground cumin
1 tsp. basil
1 tsp. chili powder
Salt and pepper
3 tbsp. tomato paste
3 tbsp. dry red wine
Dash of cayenne
Olive oil or sake

Put kidney beans in saucepan and cover with 6 cups of water. Soak 3 to 4 hours, add extra water and 1 teaspoon salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar.

Cover and let stand at least 15 minutes. (It will be crunchy so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine all ingredients and heat together gently, either in kettle over double boiler or covered in a moderate oven. Serve topped with cheese and parsley.