Chilli bean casserole

Ingredients
225g/½lb uncooked red kidney beans
1.1L/2pt water for soaking
1.1L/2pt water for boiling
1 tbsp olive oil
225g/½lb onion, peeled and finely chopped
1 clove garlic, crushed
225g/½lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
2.5g/½ tsp dried basil
2.5g/½ tsp ground cumin
1.25g/¼tsp chilli powder
1 x 400g/14oz tin tomatoes, liquidised
2 tbsp tomato purée
45g/3 tbsp red wine
50g/2oz bulgar wheat
570 - 900ml/1 - 1½pt stock (liquid reserved from cooking the beans)
juice ½ lemon
salt and freshly ground black pepper

Method
1. Soak the beans overnight in water, drain and rinse well. Bring them to the boil fast for at least 10 minutes so that any toxins on the outside of the beans are destroyed. Then cover the pot and simmer for a further 35 - 40 minutes. If you find that the water tends to boil over, it helps to add 1 tsp oil.
2. When the beans are soft, drain and reserve the stock for use later.
3. Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, basil and spices.
4. Stir well and cook for 5 minutes as this helps seal in the flavour and some of the nutrients.
5. Next add the tomatoes, tomato purée, red wine, bulgar wheat and 570ml/1pt of stock. Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
6. Add the lemon juice and seasonings and increase the stock level if you like your casseroles fairly liquid, then cook for a further 20 - 30 minutes.
7. If you want to cook this dish in the oven, transfer the mixture, after bringing it to the boil, to a casserole and cover. It will take about 50 - 60 minutes at 180C/350F/Gas 4.
8. Remember to add the lemon juice and seasoning half-way through the cooking time. Serve hot.