Italian Beans With Pesto
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
3/4 cup Bulgur, dry 1 medium bell pepper, red, sweet, raw 1/3 cup Basil Pesto1/4 cup Scallions, thinly sliced2 tbsp Balsamic Vinegar 2 cup red kidney Beans 1 dash Pepper, black 14 ounces reduced sodium Chicken Broth
In a large saucepan, combine broth and bulgur. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender. Remove from heat. Stir in sweet pepper, pesto, green onions, and balsamic vinegar. Stir in beans. Season with ground black pepper. Transfer to an airtight storage container. Cover and chill for up to 3 days.
If desired, roll up in tortillas or serve on salad greens.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZPOST72.
If desired, roll up in tortillas or serve on salad greens.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZPOST72.
Nutritional Info Amount Per Serving
- Calories: 314.5
- Total Fat: 11.1 g
- Cholesterol: 5.0 mg
- Sodium: 726.6 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 13.9 g
- Protein: 12.6 g
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