- 30 oz. (2 cans) Black Beans, drained and rinsed
- 16 oz. Salsa, all natural brands have more depth of flavor and are great to use as an ingredient in many dishes
- 12 oz. to 16 oz. Water, depending on thickness of the salsa used (see Tip below)
- 8 oz. dry Bulgur Wheat
Combine all ingredients.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer 20-30 minutes or until liquid is absorbed.
Stir every 10 minutes to make sure it's not sticking/burning to the bottom of the pot.
The package of bulgur wheat I used says it cooks in about 10 minutes but the thickness of the salsa and added beans makes it take longer to cook and absorb the liquid.
Tip: the brand of bulgur wheat I used says 1 cup wheat to 3 cups water. So try to figure how much liquid is in your salsa and adjust the water accordingly. The all natural brand of salsa I use is more liquidy than some homemade varieties.
If you don't have any dietary issues adding a little shredded cheese on top is ... well, everything is better with cheese!