1/4 c. olive oil
1 lg. green pepper, chopped
1 med. onion, chopped
4 cloves garlic, sliced
1 tsp. each salt and chili powder
1/2 c. bulghur wheat
2 c. cooked kidney or pinto beans (see over)
2 c. chopped tomato
1 tbsp. soy sauce
1 c. water

Heat oil in a good sized pot on medium heat. Saute onion for a few minutes, pepper a minute more, galric, salt and chili powder briefly, then add bulghur and stir a minute more. Add beans, tomato, soy sauce and water. Bring to a simmer, then reduce heat and simmer, covered, for at least 30 minutes, preferably longer, stirring occasionally. Makes 4 to 6 servings, freezes well, too.