Instructions: 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 cant get bulgur wheat, try using brown rice

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.