Bulgur and Black Beans Recipe

Name: Bulgur and Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 1 whole Small Onion, Diced; 1/2 whole Green Bell Pepper, Diced; 1 whole Jalapeno, Seeded And Finely Diced; 2 cloves Garlic, Minced; 1/2 cups Bulgur; 3/4 cups Water; 1 can (15 Oz. Size) Black Beans, Drained; 1 Tablespoon Chili Powder; 1- 1/2 Tablespoon Cumin; 1- 1/2 teaspoon Kosher Salt

Servings: persons

2 Tablespoons Vegetable Oil
1 whole Small Onion, Diced
1/2 whole Green Bell Pepper, Diced
1 whole Jalapeno, Seeded And Finely Diced
2 cloves Garlic, Minced
1/2 cups Bulgur
3/4 cups Water
1 can (15 Oz. Size) Black Beans, Drained
1 Tablespoon Chili Powder
1- 1/2 Tablespoon Cumin
1- 1/2 teaspoon Kosher Salt

1
Heat oil over medium heat in a medium pot.
2
Add onion, bell pepper, and jalapeno and saute until soft and onion is translucent.
3
Add garlic and sautee until its just lightly browned.
4
Add remaining ingredients.
5
Stir, raise heat and bring to a boil.
6
Then turn heat down to low.
7
Simmer, covered, for 30 minutes, or until water is gone.
8
Remove from heat and let sit for 10 minutes before serving.
9
Serve topped with sour cream or inside a tortilla a la rice and beans.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 1 whole Small Onion, Diced, 1/2 whole Green Bell Pepper, Diced, 1 whole Jalapeno, Seeded And Finely Diced, and more.

Yes, Bulgur and Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur and Black Beans

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