Cannellini Beans with Tomatoes, Bulgur and Arugula
Published May 5, 2009
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 cups cooked cannellini or other white beans, plus 1 cup cooking liquid (see note)
2 cups chopped tomatoes, including juice; canned are fine (see note)
½ cup coarse bulgur
1 dried red chili
1 tablespoon fresh rosemary, minced
Salt
freshly ground black pepper
3 cups arugula or other tender green
Nutritional analysis per serving (4 servings)
20 grams carbs; 4 milligrams cholesterol; 158 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 743 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in large pot over medium heat; when oil is hot, add onion and cook, stirring occasionally until soft, about 5 minutes. Add beans with their liquid, tomatoes, bulgur, chili and rosemary and sprinkle with salt and pepper. Cook, over medium-low heat, until tomatoes have broken up and flavors begin to blend, about 12 minutes, adding water to make it as soupy as you like.
- Step 2
Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.
Cooked beans can be frozen for months: store in water to cover in a covered container, leaving expansion room. Fresh tomatoes can be frozen in a heavy plastic bag after coring and quartering; use within a few months.
Private Notes
Comments
2 x 15-oz cans cannellini beans + 2 x 15-oz cans tomatoes, both with all their liquid. The 1/2 c bulgur took 40 min to cook (with lots of stirring so it didn't stick) but consistency was good at the end - a thick stew. Added chipotle chili powder - yum. Arugula is misguided and a waste of good arugula. You don't taste it. Use spinach instead for the nice bright green. Dried rosemary is fine. Good, hearty, very easy, and satisfying!
I thought a teaspoon of rosemary was more than enough. Also added a little tamari because it was a bit bland.
I thought a teaspoon of rosemary was more than enough. Also added a little tamari because it was a bit bland.
2 x 15-oz cans cannellini beans + 2 x 15-oz cans tomatoes, both with all their liquid. The 1/2 c bulgur took 40 min to cook (with lots of stirring so it didn't stick) but consistency was good at the end - a thick stew. Added chipotle chili powder - yum. Arugula is misguided and a waste of good arugula. You don't taste it. Use spinach instead for the nice bright green. Dried rosemary is fine. Good, hearty, very easy, and satisfying!