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 (Spinach)
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 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 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.