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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 6.6 g
  • Cholesterol: 4.4 mg
  • Sodium: 575.3 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 9.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Beans with Pesto Bulgur calories by ingredient
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Beans with Pesto Bulgur

Submitted by: LOVELYMRSB

Introduction

From Better Homes and Gardens Cookbook (breast cancer special edition, p 87). From Better Homes and Gardens Cookbook (breast cancer special edition, p 87).
Number of Servings: 6

Ingredients

    3/4 cup dry cranberry beans, dry Christmas (calico) lima beans, or dry pinto beans*
    1 1/3 cups vegetable broth
    2/3 cup bulgur
    3/4 cup chopped red sweet peper (1 medium)
    1/4 cup thinly sliced green onions (2)
    1/3 cup refridgerated pesto sauce


    *If time is short, use one 15-ounce can of pinto beans, rinsed and drained, instead of the dry beans (calculations based on "2 cups goya pinto beans, will adjust when I see the calorie content of a can of pintos).

Directions

1. Rinse dry beans. In a large saucepan combine beans and 5 cups *water*. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan and cover and let soak for 6-8 hours or overnight)

2. Drain and rinse beans. Return beans to pan. Add 5 cups fresh *water*. Bring to boiling; reduce heat. Simmer, covered, 1 1/4 to 1 1/2 hours for cranberry and pinto beans, and 45 to 60 minutes for Christmas limas, or until beans are tender. Drain. (For canned beans, disregard these steps)

3. Meanwhile, in a medium saucepan bring broth to boiling; add bulgur. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the liquid is absorbed. Remove from heat. Stir in sweet pepper, green onions, pesto sauce, and beans. Season with freshly ground black pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user LOVELYMRSB.






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