CANNELLINI BEANS WITH TOMATOES, BULGUR AND ARUGULA

Cannellini Beans with Tomatoes, Bulgur and Arugula image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, chopped
3 cups cooked cannellini or other white beans, plus 1 cup cooking liquid (see note)
2 cups chopped tomatoes, including juice; canned are fine (see note)
1/2 cup coarse bulgur
1 dried red chili
1 tablespoon fresh rosemary, minced
Salt
freshly ground black pepper
3 cups arugula or other tender green

Steps:

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

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 743 milligrams, Sugar 4 grams