Pesto and Bulgur


I bought some store bought pesto a little bit ago and haven’t found a great use for it.  Once I had Dan’s homemade pesto, I’ve been ruined for store bought versions.  However, this recipe is a great vehicle for the store bought pesto!  Plus, check out the grams of fiber!  14 grams!  Sweet.
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Pesto Bulgur and Cranberry Beans


Ingredients:
  • 3/4 cup dried cranberry beans
  • 1 1/3 cup chicken broth
  • 2/3 cup bulgur
  • 3/4 cup chopped red pepper
  • 1/4 cup green onion, sliced
  • 1/3 cup pesto

Instruction:
Rinse beans.  Bring beans and 5 cups of water to a boil and then reduce beans to a simmer for 2 minutes.  Remove the pan from the heat and have it sit for an hour.  After the hour is up, drain the beans and rinse again

Return the beans to the same sauce pan and cover with 5 cups of new water.  Bring it to a boil again and then reduce heat to simmer and let it simmer, covered for about an hour and a half.

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In a separate sauce pan bring the chicken broth to a boil and then add the bulgur.  Reduce to a simmer and let it sit, covered for about 15 minutes, or until most of the liquid is absorbed.  Remove the bulgur from heat and stir in the cooked beans, peppers, onion and pesto.

Nutritionals (Serves 4): Cals: 359, Fat: 14, Carbs: 46, Fiber: 14, Protein: 14.