175 ml dry cranberry beans, lima beans or dry pinto beans, rinsed 3/4 cup
325 ml vegetable or chicken broth 1 1/3 cup
150 ml bulgur 2/3 cup
175 ml red pepper, chopped 3/4 cup
50 ml green onions, thinly sliced 1/4 cup
75 ml pesto sauce 1/3 cup
In a large saucepan, combine beans and 5 cups (1.3 L) water. Bring to boiling, reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans. Return beans to pan. Add 5 cups (1.3 L) fresh water. Bring to boiling, reduce heat. Simmer, covered, 1 1/4 to 1 1/2 hours for cranberry and pinto beans and 45 to 60 minutes for lima beans or until beans are tender. Drain.
Meanwhile, in medium saucepan, bring broth to boiling. Add bulgur. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until most of liquid is absorbed. Remove from heat. Stir in pepper, onion, pesto sauce and beans. Season with pepper.
Serves: 6