1/2 cup mung beans (soak in 4 cups of water for 4 hours)
½ cup cooked sorghum
3/8 cup celery diced
¼ cup green pepper diced
¼ cup red bell peppers
½ cup onion diced
1 tablespoon garlic
¾-1 cup Hugo’s BBQ sauce (or your favorite that’s not too sweet)
1 cup olive oil
¼ teaspoon black pepper
½ teaspoon Salt
4 cups Hugo’s Marinara Sauce (or your favorite)
3/8 cup mushroom shitake, ground
1 cup pico de Gallo (mild, chunky tomato/cilantro/onion salsa) 

1. Place soaked mung beans and cooked sorghum in food processor and pulse until roughly ground.
2. In a large pot, heat olive oil, add onions, celery, green peppers, red bell peppers and garlic and sauté for 10 minutes. Then add salt, black pepper and stir well.
3. Add ground sorghum, mung beans and shitake mushrooms and cook for 5-7 minutes. Then add marinara and BBQ sauce. Set heat to low, cover pot and stir every 5 minutes. Let cook for 20 minutes. On the last 5 minutes of cooking add pico de gallo. Stir well and cook for 5 more minutes.