Serving: 2

Prep Time: 10 minutes
Cook Time: 50 minutes


1 cup of bulgur

1 cup of dry beans

3 cups of water

1 medium onion, peeled and chopped

1 red pepper, peeled and sliced

2 garlic cloves, minced

1 bouillon cube

2 tablespoons sunflower oil

1 teaspoon of cumin

sea salt, to taste

black pepper, to taste

How to Prepare:

Soak the beans in the warm water for overnight and then heat the water and boil the beans for around 10 minutes until half-cooked.
Wash the bulgur several times and boil the water to cook the bulgur for 10 minutes until half-cooked.
Set your Instant Pot to sauté mode and pour some sunflower oil. Add in the garlic and onions to sauté for 5 minutes until clear and caramelized. Set your Instant Pot to the WARM mode and add in all the remaining ingredients (except the red pepper).
Close the lid and cook on HIGH pressure for 30 minutes.
Release the pressure naturally over 10 minutes.
Portion the beans and bulgur into two bowls or mugs and dollop each bowl with the red pepper slices. Remember that this dish should be served warm. Serve the beans and bulgur with the green tea.

Nutrition (Per Serving) Calories: 273; Fat: 27g; Carbohydrates: 54g; Protein: 25g