Cannellini Beans with Tomatoes, Bulgur and Arugula
Servings 4
Ingredients
2tbsp.extra virgin olive oil
1smallonionchopped
3cupscooked cannellini or other white beansplus 1 cup cooking liquid (see note)
2cupschopped tomatoesincluding juice; canned are fine (see note)
1/2cup#3 coarse bulgur
1dried red chili or 1 tsp. red pepper flakes
1tbsp.fresh rosemaryminced
salt and fresh ground black pepper
3cupsarugula or other tender green
Instructions
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.
Notes
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.