Drain the beans and place in 4-quart pot. Add the water. Cover and bring to a simmer over medium heat. Turn the heat to low and cook for 1 hour.
Add the tomato sauce, scallions, celery, carrots, onions, tomatoes, red peppers, chili peppers, parsley, garlic, chili powder, paprika, oregano, marjoram, cumin, ground red pepper and bay leaves. Cover and simmer for 1 hour. Discard the bay leaves.
Serve over the bulgur. Sprinkle with the cheese.
Notes
Nutrition facts (per serving): 323 calories, 3 mg cholesterol, 2.7 g fat, 76 mg sodium. Adapted from Women.com recipe.