From the Moosewood Cookbook
Total time: 35 minutes
1 cup bulghur
½ cup hot water
6 cups undrained canned tomatoes (2 28-ounce cans)
6 tablespoons olive oil or vegetable oil
6 cups chopped onions
6 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder
2 tablespoons Tabasco or other hot pepper sauce, or ½ teaspoon cayenne
4 green bell peppers, chopped
4 cups fresh or frozen cut corn
3 cups drained cooked black beans (2 14-ounce cans)
3 cups drained cooked red kidney beans (2 14-ounce cans)
salt to taste
grated cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)
Place the bulghur, hot water, and about a 2 cups of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.
While the bulghur cooks, heat the olive oil in a large saucepan. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. When the onions are soft, stir in the bell peppers and sauté for 3-4 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.
Serve plain or topped with grated cheese and fresh cilantro, and possibly with warmed tortillas, or tortilla chips and crudités.