Combine 8 cups salted water, as you would for pasta, and KAMUT® Khorasan Bulgur Wheat in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until KAMUT® Khorasan Bulgur Wheat is tender but still chewy, about 45-50 minutes. Drain well.

Saute the onion in olive oil until golden brown. Add the cooked KAMUT® Khorasan Bulgur Wheat, beans, tomatoes. Simmer for half an hour over low heat. Add salt to taste. Remove from pan, add cheese, drizzle with olive oil.