Cannellini Beans with Tomatoes, Bulgur and Arugula

By Mark Bittman

Total Time
20 minutes
Rating
4(85)
Comments
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Ingredients

Yield:4 servings
  • 2tablespoons extra virgin olive oil
  • 1small onion, chopped
  • 3cups cooked cannellini or other white beans, plus 1 cup cooking liquid (see note)
  • 2cups chopped tomatoes, including juice; canned are fine (see note)
  • ½cup coarse bulgur
  • 1dried red chili
  • 1tablespoon fresh rosemary, minced
  • Salt
  • freshly ground black pepper
  • 3cups arugula or other tender green
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

158 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 743 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.

Tip
  • Cooked beans can be frozen for months: store in water to cover in a covered container, leaving expansion room. Fresh tomatoes can be frozen in a heavy plastic bag after coring and quartering; use within a few months.

Ratings

4 out of 5
85 user ratings
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Comments

D Brown

2 x 15-oz cans cannellini beans + 2 x 15-oz cans tomatoes, both with all their liquid. The 1/2 c bulgur took 40 min to cook (with lots of stirring so it didn't stick) but consistency was good at the end - a thick stew. Added chipotle chili powder - yum. Arugula is misguided and a waste of good arugula. You don't taste it. Use spinach instead for the nice bright green. Dried rosemary is fine. Good, hearty, very easy, and satisfying!

DMV Heights

I thought a teaspoon of rosemary was more than enough. Also added a little tamari because it was a bit bland.

D Brown

2 x 15-oz cans cannellini beans + 2 x 15-oz cans tomatoes, both with all their liquid. The 1/2 c bulgur took 40 min to cook (with lots of stirring so it didn't stick) but consistency was good at the end - a thick stew. Added chipotle chili powder - yum. Arugula is misguided and a waste of good arugula. You don't taste it. Use spinach instead for the nice bright green. Dried rosemary is fine. Good, hearty, very easy, and satisfying!

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