Cannellini Beans With Tomatoes, Bulgur and Arugula
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 cups cooked cannellini beans, plus 1 cup cooking liquid
- 2 cups chopped tomatoes, including juice (canned are fine)
- 1⁄2 cup coarse bulgur
- 1 dried red chili
- 1 tablespoon fresh rosemary, minced
- salt, to taste
- pepper, to taste
- 3 cups arugula
directions
- 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.
- Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.