6-8 servings Start beans 4-5 hours early. Several hours to prepare and cook. 2 1/2 Cups raw kidney beans 1 Cup raw bulghar 1 Cup tomato juice 4 cloves crushed garlic 1 1/2 Cups chopped onion 1 Cup each, chopped: celery carrots green peppers 2 Cups chopped, fresh tomatoes juice of 1/2 lemon 1 tsp. ground cumin (tsp = teaspoon, Tbs = Tablespoon) 1 tsp. basil 1 tsp. chili powder (more, to taste) salt and pepper 3 Tbs. tomato paste 3 Tbs. dry red wine dash of cayenne (more, to taste) olive oil for saute (about 3 Tbs.) 1. Put kidney beans in a sauce pan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour.) Watch the water level and add more, if necessary. 2. 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.) 3. Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. 4. 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.