Bulgur with Kidney Beans and Roasted Peppers




  • 1/2 cup bulgur
  • 1 1/2 cups water
  • 1 teaspoon olive oil
  • 1/4 cup dried kidney beans
  • 1 small red bell pepper
  • 1 small green pepper
  • 1 small zucchini or squash
  • 1/2 teaspoon chili paste
  • 1 teaspoon crushed red pepper
  • 2-3 teaspoons cooking oil
  • salt to taste


  • Soak kidney beans over night
  • Add 1 1/2 cups of water to a covered saucepan and bring to a rolling boil.
  • wash bulgur and drain.  Add washed bulgur to the sauce pan with salt and 1 teaspoon olive oil. Bring to a rolling boil
  • Reduce flame to low and cover and cook for about 15 minutes or until all water is absorbed.
  • Set aside to cool (you should let the bulgur cool completely before mixing it with the veggies.  Otherwise bulgur will clump and become soggy)
  • Cook kidney beans until soft and drain.
  • Cur bell peppers and zucchini into thin one inch long strips
  • Add cooking oil to skillet and when hot add the peppers and zucchini and sauté for about 8 minutes on high flame. Stir frequently to make sure they don’t get burnt
  • Add chili pasted and crushed red pepper and mix well and sauté for another 2 minutes
  • Add kidney beans and mix well to incorporate the spices
  • Mix cooked vegetables with cooked bulgur and serve warm
  • Serves: 2 main dishes.

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