Recipes

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgar. Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes. Mix in bulgar, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).1 can Tomatoes; whole (12 oz size) 3/4 cup Bulgar 2 tablespoons Vegetable oil 1 medium Onion; coarsely chopped 3 Celery stalks; chopped 3 Carrots; chopped 1 tablespoon Lemon juice 5 tablespoons Chili powder 4 cloves Garlic; minced 1 1/2 teaspoon Pepper 1 teaspoon Cumin; ground 1 teaspoon Basil; dried; crumbled 1/2 teaspoon Oregeno; dried; crumbled 1 1/2 cup Green bell peppers; chopped 1 can Red kidney beans; drained (14 oz size) 1 can Garbanzo beans; drained (15 oz size) 2 cups Tomato juice