Italian Beans with Pesto
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.Advertisement
If desired, roll up in tortillas or serve on salad greens.
Tips: To cook dried beans, rinse 3/4 cup dried beans. In a large saucepan, combine rinsed beans and 5 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain; rinse beans and return to saucepan. Add 5 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender; drain.
To make ahead: Transfer to an airtight storage container. Cover and chill for up to 3 days.
3 starch, 1 fat, 1 lean protein, 1/2 vegetable