Cannellini Beans with Tomatoes, Bulgur, and Arugula


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