Ingredients:

• 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

Method:

• 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.

Tagged: bulgur, green bell pepper, kidney beans, red bell pepper, Zucchini