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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Made with bulgar wheat instead of hamburger, this is a taste treat! It usually takes me awhile to gather the ingredients - it may not take you as long to get ready. Ingredients:
4 cups cooked kidney beans (or any other kind you choose) |
1/3 cup oil |
2 large onions, diced |
6 garlic cloves, minced |
1 large green pepper, diced (optional) |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 teaspoon oregano |
1/8 teaspoon cayenne pepper |
2 bay leaves |
1/2 cup bulgar wheat |
28 ounces tomatoes, chopped (reserve juice) |
1 tablespoon sugar (optional) |
1 tablespoon soy sauce |
3 cups water |
1 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons butter |
1/2 cup onion, for serving if desired (optional) |
Directions:
1. In a large pot, sauté onions and garlic and green peppers in oil.
2. Add chili powder, cumin, oregano, cayenne, bay, & bulgur.
3. Cook for two minutes, stirring to prevent burning.
4. Add tomatoes and juice and sugar.
5. Add beans, soy, water, salt & pepper.
6. Cook on low heat for at least 30 minutes.
7. Add butter just before serving.
8. Serve topped with onions, if desired.
9. The original recipe came from a vegetarian cookbook. I added the optional ingredients.
10. I like it topped with grated sharp cheddar cheese.
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