Rinse dry beans. In a large saucepan combine beans and 5 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
Drain and rinse beans. Return beans to pan. Add 5 cup fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours for cranberry and pinto beans and 45 to 60 minutes for Christmas limas or until tender.; drain.
Meanwhile, in a medium saucepan bring broth to boiling; add bulgur. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the liquid is absorbed. Remove from heat. Stir in sweet pepper, green onions, pesto sauce, and cooked beans. Season with pepper. Serve warm or cover and refrigerate up to 3 days and serve chilled.
Makes 4 main-dish servings
Prepare as above except omit steps 1 and 2. Substitute 1-15 ounce can of pinto beans, drained, for the beans in step 3.
(0.2 g saturated fat,
3 mg cholesterol,
483 mg sodium,
46 g carbohydrates,
14 g fiber,
14 g protein.