Bulgur with Beans and Bell Peppers
by Editorial Staff
ill perfectly enrich your daily diet, and the addition of vegetables and canned red beans will only enhance the taste and health benefits of this cereal. The porridge turns out to be soft and crumbly, and thanks to carrots and bell peppers, it is juicy. Canned beans make the dish even more satisfying.
Ingredients
- Bulgur – 200 g
- Canned red beans – 250 g
- Sweet red pepper – 80 g (1 pc.)
- Carrots – 60 g (1 medium-sized)
- Salt – 0.5 teaspoon
- Ground black pepper – a pinch (to taste)
- Ground sweet paprika – 0.5 teaspoon
- Vegetable oil (for frying) – 2 tbsp
- Fresh dill (for serving) – 1 branch
Directions
- Prepare the ingredients. The dish cooks quickly, so it is convenient to have everything at hand. Drain the liquid from the can of canned beans (it is better to rinse the beans from the marinade).
- Peel the carrots, rinse and cut into thin cubes.
Free the bell peppers from the stalk and seeds, rinse and cut into thin strips. Boil water in any way. - In a saucepan or heavy-bottomed saucepan, heat the oil and fry the carrots in it over medium heat for 2-3 minutes.
- Add bell peppers to the carrots and stir, fry the vegetables for another 1-2 minutes.
- Put the washed bulgur into a saucepan, fry, stirring occasionally, for 1 minute.
- Pour 200-250 ml of boiling water over the contents of a saucepan, add salt, black pepper and paprika, mix. Cover the pot with a lid and simmer the bulgur over low heat for 20-25 minutes, until tender.
- After a while, add the red canned beans to the pan, stir, and heat for another 4-5 minutes.
- Bulgur with beans and bell peppers is ready.
- The dish can be laid out on portioned plates, sprinkled with chopped herbs.
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