Red Pinto Bean and Bulgur Salad
Serving Size : 4 Preparation Time :1:30
Amount Measure Ingredient -- Preparation Method
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2 quarts chicken stock
1/2 pound red pinto beans
4 each thyme leaves
1/2 pound bulgur wheat
3 ounces cherry juice
3 ounces orange juice
Garnish
1 quart peanut oil
4 bunches kale -- ribs removed
In large saucepan soak beans over night in 1 quart of the chicken stock the chicken stock and refrigerate overnight.
Drain and rinse beans, then simmer in the remaining quart of chicken stock adding the thyme sprigs and tarragon for 1 hour or until tender.
In a saucepan bring 2 cups of water to a boil. Season with salt and pepper, add the
bulgur and stir. Cover and remove from the heat. Let sit for 15 minutes. there should be almost no water left.
In a bowl, combine the bean and bulgur mixture adding the cherry and orange juice, stir and let sit for 15 minutes.
In a very hot peanut oil, fry the kale for approximately for 4 minutes. remove and pat dry.
Place kale in the center of each plate and mold the bean salad into 4 small ramekins, pressing in for a few minutes, and the turn upside down onto the kale.
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