• 2 cups dry small red beans
  • 1/2 cup dry bulgur
  • 3/4 white onion, 1 carrot, 1 1/2 celery stalk, 1
  • 1 cup dry vegan white wine
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • 1 – 2 bullion cube
  • 2 bay leaves
  • garlic powder
  • jalapeno flavored oil
  • brown rice


I’ve only made this dish once, that is why it is called One Time Bean dish. If you try it and use any variations that you liked…please let me know about it thanks!

Soak 1.5 to 2 cups of small red beans overnight.

Mix one cup of dry vegan white wine, 1 tsp. oregano, one bullion cube and 1 tsp marjoram. Set aside.

Cook 1/2 cup dry bulgur. Set aside.

Cook beans in water w/bay leaves and galric powder slowly and thoughly, past the point of falling apart.

In skillet heat (on high) jalapeno flavored oil, add one sliced carrot. When carrot begins to softened add chopped, 3/4 white onion, 1 1/2 stalk of celery and 1 jalapeno pepper. Season with garlic powder.

Do not overcook the vegetables.

Mash 1/4 of beans and add bulur mix – throughly. Add vegetables and vegan wine mixture.

Simmer 15 to 20 minutes, stirring often.

Serve over brown rice with with a sprig of fresh cilantro and your/my favorite toppings; fresh salsa, crushed red pepper seeds, etc.


Serves: 4