Spanish Bulgur

4 servings

• 2 Tablespoons oil
• 1 clove minced garlic
• 1/2 cup chopped scallions
• 1/2 large, chopped green bell pepper
• 1 1/4 cups bulgur wheat
• 1 cup canned kidney beans
• 1 teaspoon paprika
•    salt and pepper
• 1 dash cayenne pepper
• 1 No. 2 can (1 lb 4 oz) tomato
•    a few drops of bottled hot pepper sauce

Heat oil and saute garlic, green onions, green pepper and bulgur until bulgur is coated with oil and onions are translucent. Add beans, paprika, salt, freshly ground black pepper, cayenne pepper, a few drops of hot sauce and chopped-up tomatoes. Cover and bring to a boil, then reduce heat and simmer until liquid is absorbed and bulgur is tender, about 15 minutes, adding more liquid if necessary.

This dish is lighter than spanish Rice and just as tasty. The beans make it into a whole meal. A good accompaniment is sliced cucumber and tomato salad with Vinaigrette Dressing.

Bon appetit!