Italian Beans with Pesto Recipe

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Italian Beans with Pesto

This vegetarian bean and barley chill can be made ahead and stored for up to three days in the refrigerator. It's a great lunch to take to the office.

  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
  • 3/4 cup bulgur
  • 1 medium red sweet pepper, chopped
  • 1/3 cup refrigerated basil pesto
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons balsamic vinegar
  • 2 cups cooked or canned red kidney beans, pinto beans, Christmas lima beans, and/or other white beans*
  • Ground black pepper
  • Flour tortillas and/or salad greens (optional)
  • 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. Makes 4 cups.
  • 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.
Nutrition Facts
  • Calories 333, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 426 mg, Carbohydrate 47 g, Fiber 11 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 3, Fat 1.
  • Percent Daily Values are based on a 2,000 calorie diet

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