Bulgar & Bean - attempt number 2

[Guest guest]

Okay, so the first attempt wasn't too brilliant. Thanks to some quick pointers,

I'm hoping this will turn out better. (Thanks Karen & Jenny)

I guess I'd better explain the ratings - it's out of 10, but we didn't want to

leave nowhere to go for the next *phenomenal* recipe. So far 7 is the best

anything has received - and our favourites list is full of 5s & 6s.

Anyway, here's what I meant it to look like the first time (fingers crossed

again !!)

 

~Lynn~

 

 

* Exported from MasterCook *

 

Bulgar and Bean 'Chilli Con Carne'

 

Recipe By :Alison & Simon Holst

Serving Size : 4 Preparation Time :0:15

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup bulgar

1 1/2 cups boiling water

2 large onions

2 cloves garlic

2 tablespoons olive oil -- or butter

2 teaspoons ground cumin

1 teaspoon oregano

1/2 to 1 teaspoon chili powder

1 tablespoon soy sauce

3 tablespoons tomato paste

2 teaspoons sugar

1/2 cup hot water

1 lemon -- juice

1 425 g can kidney beans -- drained and rinsed

black pepper -- to taste

 

Pour the boiling water over the bulgar. Leave to stand, stirring occasionally,

while preparing the rest of the recipe.

Dice the onions and finely chop the garlic. Heat the oil in a large frying pan

or pot. Saute these until the onion is soft and beginning to turn clear. Stir

in the cumin, oregano and chili powder, and continue to cook for a few minutes.

In a cup, mix together the soy sauce, tomato paste, sugar and hot water. Pour

the resulting puree over the onion mixture. Then stir in the lemon juice, black

pepper and drained, rinsed beans. Add the bulgar and combine well.

 

Allow to simmer over a low heat for 5-10 minutes, stirring occasionally.

 

 

Source:

" Meals without meat. "

Start to Finish Time:

" 0:30 "

Ratings : John 5 Lynn 6

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 558 Calories (kcal); 9g Total Fat; (13% calories from fat); 30g

Protein; 96g Carbohydrate; 0mg Cholesterol; 401mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1 1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve over brown or white rice.

Top with sour cream, spring onions or chives. Accompanied by your favourite

salad or cooked vegetables.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0