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Spicy bulgur pan

updated

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Ingredients for 4 servings:

  • 200 g bulgur
  • 1 bunch of spring onions
  • 2 medium-sized bell peppers, red and yellow
  • 1 can kidney beans (400 g)
  • 1 can of tomatoes, peeled (400 g)
  • 1 m.-large pepper, fresh
  • Salt
  • Cayenne pepper
  • Paprika powder, hot
  • 200 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and vegan

Prepare the bulgur according to the package instructions. Slice the spring onions into rings and sauté them in a large pan over low heat for 2 minutes. Finely chop the bell peppers, dice the bell peppers, drain and rinse the kidney beans, and add everything to the pan. After three minutes, deglaze with the tomatoes and vegetable stock. Simmer for a few minutes over medium heat. Finally, season to taste and add the cooked bulgur.

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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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Spicy bulgur pan