I love Google Reader, but one of its biggest problems is the ease with which I can star/favorite posts. Since half the feeds I subscribe to (ok, maybe more like 2/3…) are food related, I wind up saving hundreds of recipes, 98% of which will never get made.
Sometimes, I just need a reminder, though. I had favorited this recipe from Mark Bittman back in the day, but when it came up again thanks to the post on Proceed with Caution, I took it as a sign that I needed to make this, and soon. No forgetting this time! I love bulgur, I love cannellini beans, and I love leafy greens so I was sure to love this. And I did. This was super simple to make, tasted great, and was really comforting. It makes a great vegetarian dish, or a side to a protein, and there is a good chance you have all the ingredients on hand (or if you don’t, just be like me, and change the recipe).
I altered the recipe quite a bit, mostly to make it easier on myself. I used canned beans and some leftover diced tomatoes I had in the fridge, crushed red pepper instead of fresh, and spinach instead of arugula since that is what I had on hand. When I read the recipe ingredients, and then when I saw it in the bowl, I knew that it would benefit from some cheese so I shaved a few slices of Pecorino Romano onto it.
I’m glad to scratch off a recipe from the very large to-try pile, and glad it was a hit, too!
Cannellini Beans with Tomatoes, Bulgur, and Arugula
1 Tbsp. olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 can cannelini beans, drained and rinsed
1 cup diced tomatoes with juice
1/4 cup coarse bulgur
2/3 cup chicken or vegetable broth
1/4 tsp. crushed red pepper
1/2 Tbsp. fresh minced rosemary
2 cups arugula or baby spinach
shaved parmesan or romano (optional)
salt and pepper to taste
Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minutes. Add the garlic and cook until fragrant. Add the beans, tomatoes, bulgur, broth, red pepper, rosemary and salt and pepper to taste. Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
Add the arugula/spinach and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired.