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Browse All Recipes

Italian Beans with Pesto

Date added: December 11, 2007

  • Servings: 4 change
  • Calories per serving: 395
  • Prep time: 15
  • Cook time: 15

Ingredients

  • 14 fluid ounce vegetable broth or chicken broth
  • 3/4 cup bulgur
  • 1 red sweet pepper chopped
  • 1/3 cup sauce, pesto, w/basil, rducd fat, refrig
  • 1/4 cup onion, green thinly sliced
  • 2 tbsp vinegar, balsamic
  • 2 cup beans, kidney, all types, mature, ckd
  • 1/4 tsp spice, pepper, black, ground
  • 4 tortilla, flour, rtb, 7" to 8"

Recipe Method

1. In a large saucepan combine broth and bulgur. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender. Remove from heat. Stir in sweet pepper, basil pesto, green onions and balsamic vinegar. Stir in beans. Season with black pepper. Transfer to an airtight storage container. Cover and chill for at least 4 hours or un to 3 days.

2. If desired, roll up bean mixture in tortillas or serve on salad greens.

Nutritional Facts

Per serving% Daily Value*
Calories 39520%
Fat 11g16%
Cholesterol 5mg2%
Sodium 692mg 29%
Carbohydrates 59g20%

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