Italian Beans with Pesto
Beans and bulgur wheat are flavored with prepared pesto sauce and vegetables, then rolled into a tortilla or served over greens for a hearty, healthy lunch or light supper.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: 1 serving
Per Serving:
331 calories; protein 13.7g; carbohydrates 47.7g; dietary fiber 12g; sugars 5.7g; fat 10.2g; saturated fat 1.8g; cholesterol 6.7mg; vitamin a iu 1656.7IU; vitamin c 35.8mg; folate 139.9mcg; calcium 98.3mg; iron 3.7mg; magnesium 87.4mg; potassium 554.1mg; sodium 577.7mg.
Exchanges:
3 starch, 1 fat, 1 lean protein, 1/2 vegetable
