Cannellini Beans with Tomatoes, Bulgur and Arugula

  • 2 tbsp. 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 #3 coarse bulgur
  • 1 dried red chili (or 1 tsp. red pepper flakes)
  • 1 tbsp. fresh rosemary (minced)
  • salt and fresh ground black pepper
  • 3 cups arugula or other tender green
  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. Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning and serve.

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.