1) Place the soaked beans in a Dutch oven or kettle, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1-1/4 hours). Watch the water level during cooking, adding more if necessary. Drain off any excess water when the beans are done.
2) Heat the tomato juice to boiling. Add it to the bulgur in a small bowl, cover, and let stand 15 minutes. Add this to the cooked beans.
3) Heat the olive in a medium-sized skillet. Add onion, half the garlic, carrot, celery, and seasonings. Saute over medium heat about 5 minutes, add bell pepper, and saute until all the vegetables are tender.
4) Add the sauteed vegetables, tomatoes (au jus), and tomato paste to the beans. Simmer over lowest possible heat, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot, topped with parsley and/or cheese.
Calories From Fat 49 Protein 8 Total Fat 5 Carbohydrates 38
Calories 223 Dietary Fiber 8 Calcium 57 Iron 2 Sodium 939 Vitamin A 591
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