Scheherazade Casserole

I pulled this recipe from The New Moosewood Cookbook.  I picked it because of its name and also because I have bulgur I'd like to use up.  The soybeans have to soak for a minimum of 4 hours and the casserole can be made a day or two in advance and even frozen.

Ingredients
1 cup raw bulgur
1 cup boiling water
1 tbs olive oil
2 cups minced onion
3 large cloves garlic, minced
1/2 tsp salt
2 tsp cumin
1 1/2 tsp basil
black pepper and cayenne, to taste
1 large bell pepper, diced
3/4 cup dry soybeans, soaked
(1) 14.5 oz can tomatoes, drained
3 tbs (half a small can) tomato paste
1/2 cup (packed) finely minced parsley
1 1/2 - 2 cups crumbled feta cheese

Directions

1. Preheat oven to 375 degrees F.  Lightly oil a 9x13-inch baking pan.

2. Place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes.

3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you saute over medium heat for 5 to 8 minutes. Add bell pepper and saute about 5 minutes more.

4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water. Grind until the soybeans resemble coarse batter. Transfer to a large bowl.

5. Add the soaked bulgur and sauteed vegetables to the soybeans. Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, parsley, and 1 cup of the feta. Mix well.

6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375 degrees F, then uncover and bake 15 minutes more with the oven turned down to 350 degrees F. Serve hot.