Serves 6 with leftovers
|1 1/2||pounds dried red kidney beans|
|1||tablespoon canola oil|
|2||medium onions, chopped|
|2||poblano peppers, seeded and chopped|
|1||jalapeno pepper, seeded and chopped|
|3||cloves garlic, finely chopped|
|2||tablespoons chili powder|
|1||teaspoon dried oregano|
|1||teaspoon ground cumin|
|2||cans (28 ounces each) diced tomatoes|
|1 1/2||cups bulgur|
|Salt and black pepper, to taste|
|1||ripe avocado, peeled and diced|
|1||cup shredded cheddar|
2. Drain the beans; set aside.
3. In a large flameproof casserole, heat the canola oil over medium heat. Add the onions, poblano and jalapeno peppers, garlic, chili powder, oregano, and cumin. Cook, stirring occasionally, for 5 minutes or until the onions are tender.
4. Add the tomatoes, beans, and water. Bring to a boil, lower the heat, and cover. Simmer, stirring occasionally, for 1 hour. The mixture should be soupy; add more water if necessary.
5. Stir in the bulgur, salt, and black pepper. Recover the pan, and simmer, stirring occasionally, for 20 minutes.
6. Taste for seasoning and add more salt and black pepper, if you like.
7. Ladle into bowls (save 2 cups for tomorrow’s burritos) and garnish with avocado and cheddar.