Cannellini Beans with Tomatoes, Bulgur, and Arugula
18I 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.
This looks so good! Your pictures are seriously amazing!! 🙂
I do have all the ingredients and I love bulgur plus it’s a very healthy dish.
This looks like a nice healthy dish! Your idea of the shaved Parm is excellent! I agree with you that I star WAY more things that I could ever make!
Bulgur! I have some at home and was just wondering what to do with it…great idea…looks absolutely yummie!
I hear you on the Reader! I’m doing it right now! This is such a simple yet boldly flavored dish. I love every ingredient in it, Elly!
I have so many tins of cannelini beans in my pantry, because you can make any meal just so much more healthy and filling with them. This is not a recipe I will file or bookmark….I am making this today!!!!
I like dishes that cen be just a Mezze but as well a whole meal, if you wish to.
Like your version better than Bittman’s. It screamed cheese to me too. I’ve yet to work with bulgur. I guess it’s time.
Cannellini beans are a staple in my pantry….and the bulgur is so healthy. A very healthy dish overall, Elly.
You have saved the day for me! Or at least saved my dinner! I was just thinking how I need to plan something for dinner tonight, and I really need to use up some of the stuff I have stockpiled in my pantry. What do you know… I have bulgur and beans on hand! A quick trip to HarvesTime should be easy, and this looks so good.
Also, I tend to only remember recipes I star if I make them quickly… otherwise they get lost in my reader. Making this the day I see it is a sure bet I’ll actually do it 🙂 Thanks Elly, Bitman, and Proceed w/ caution!
Beans in the pantry are a must for me too. Can’t do without them. This looks like such a hearty yet light dish all at once … and such great colors. Yummy!
I’ve never worked with bulgar, but this looks like a great recipe to start with. Think it would work with quinoa too?
I definitely think it would work with quinoa and it would be great. Just add a few minutes to the cook time and you should be good.
I have all the ingredients for this and will be making it for dinner tonight! I needed to use up the rest of the arugula in my fridge anyway.
I have been looking to introduce more beans into my diet so this would be up at the the top of the list.
Mmm, this looks so healthy and flavorful. I like your substitutions and the cheese you added on top!
What a fine rustic dish with many textures going on here. Pligouri (bulgur) is a wonderful, ancient and healthy ingredient.
This looks super delicious!! I need to get some argula to make this right away!!