Cannellini Beans with Tomatoes, Bulgur and Spinach

I've been trying to experiment with new grains to keep things interesting in this clean eating lifestyle. So far, I've done well making tasty meals using couscous and quinoa that my husband really enjoys. Next on the list was bulgur, and after seeing it in the bulk food section of my local grocery store, I knew it was time to dive in! A quick google search brought me to this recipe, which was perfect for the leftover beans and spinach I had in the refrigerator.

The recipe was quite easy to throw together. Saute some vegetables, add the rest of the ingredients and let it simmer away. Add the spinach until wilted and - done! Easy and relatively quick, not to mention delicious. I think this would benefit from a light sprinkling of some grated parmesan cheese, too. The best part is the creamy, risotto-like texture that arises as it cooks down.

Cannellini Beans with Tomatoes, Bulgur and Spinach
Slightly adapted from Mark Bittman
Yield: 4 servings

• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 small zucchini, sliced lengthwise and cut into 1/4 inch thick slices
• 3 cups cooked cannellini or other white beans
• 1 cup low sodium chicken broth
• 2 cups chopped tomatoes, including juice; canned are fine (see note)
• 1/2 cup coarse bulgur
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh rosemary, minced
• Salt and freshly ground black pepper
• 3 cups spinach 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.