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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 24 |
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sounds yummy Ingredients:
4 cups dried black beans, soaked |
8 cups water |
2 jalapeno peppers, chopped |
1 tablespoon ginger, grated |
1 bay leaf |
1 teaspoon cumin seed |
1/2 tablespoon mustard seeds |
2 tablespoons chili powder |
1/2 tablespoon oregano |
5 cups tomatoes, peeled and chopped |
1/2 cup sun-dried tomato |
1/3 cup bulgar wheat, uncooked |
1 teaspoon salt |
1 teaspoon pepper |
4 cups cooked rice |
Directions:
1. Drain beans. Place in a large pot with 8 cups water and bring to a boil. Add peppers, ginger and bay leaf. Cover and simmer for 1 1/2 hours.
2. Remove from heat and remove bay leaf. In a separate pot add cumin seeds, mustard seeds, chili powder, oregano and tomatoes. Simmer on low heat for 1/2 hour, stirring frequently.
3. Combine bulgur wheat with 1/2 cup boiling water n a seperate bowl and let sit for 10 minutes.
4. Take one cup of the cooked beans, along with some cooking liquid and puree. Pour this back into the bean mixture along with tomato mixture, bulgur wheat, and salt and pepper. Simmer for 10 minutes. Serive over rice.
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