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Bulgur pan with kidney beans

updated

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Ingredients for 1 servings:

  • 1 cup(s) bulgur
  • 1 can kidney beans
  • 1 onion(s), diced
  • some salt
  • some pepper
  • ¼ cup vegetable broth
  • 2 tbsp olive oil
  • some parsley, chopped
  • e.g. tomato paste, about 1-2 tbsp

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cook the bulgur according to the package instructions and drain a little earlier. Heat the oil in a pan and sauté the diced onion. Drain the can of kidney beans and add it. Drain the bulgur and add it as well. Finally, deglaze with the broth, bring to a boil, and season with salt, pepper, and tomato paste. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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