Cannellini Beans With Tomatoes, Bulgur and Arugula
MAKE IT SHINE!
ADD YOUR PHOTO
Easy as pie Mark Bittman recipe (especially if you do what I did -- substitute canned beans and substitute broth for the cooking liquid)!
- Ready In:
- 40mins
- Serves:
- Units:
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Easy as pie Mark Bittman recipe (especially if you do what I did -- substitute canned beans and substitute broth for the cooking liquid)!
