| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Pasta, Mcrecipe, *new, Eat-lf |
4 |
servings |
INGREDIENTS
| 1 |
c |
Cooked pinto beans |
| 2 |
tb |
Cooking oil |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
|
Green pepper; diced |
| 1 1/4 |
c |
Raw bulgur wheat |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt; optional |
| 1/8 |
ts |
Ground pepper |
| 1 |
ds |
Cayenne pepper |
| 28 |
oz |
Chopped tomatoes; peeled |
|
|
Cooked beans |
INSTRUCTIONS
SAUTE
ADD
Have the pinto beans cooked and ready.
Saute the garlic, onion, bell pepper and raw bulgur in oil until onion is
golden and bulgur is coated with oil.
Cover, bring to boil, then reduce heat and simmer 15 minutes or until
liquid is absorbed and bulgur is tender (adding more liquid if necessary).
*REF This recipe was in the March 1992 issue of Vegan Network. Submitted by
Daryl Perry, Washington (state).
Hanneman Fri, 06/12/98 Surfing Expedition 319cals, 8.4 g fat
Notes: http://www.dycom.net/~cary/vn_stuff/recipes/
Recipe by: VegWeb Recipe of the Month - 1/97
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.
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