Cannellini Beans With Tomatoes, Bulgur and Arugula

• extra virgin olive oil↗2 tablespoons
• small onion, chopped↗1
• cooked cannellini beans, plus 1 cup cooking liquid↗3 cups
• chopped tomatoes, including juice (canned are fine)2 cups
• coarse bulgur↗1⁄2 cup
• dried red chili↗1
• fresh rosemary, minced↗1 tablespoon
• salt, to taste↗
• pepper, to taste↗
• arugula↗3 cups

Step-by-step instructions

1. 1

   Put oil in large pot over medium heat; when oil is hot, add onion and cook, stirring occasionally until soft, about 5 minutes.

2. 2

   Add beans with their liquid, tomatoes, bulgur, chili and rosemary and sprinkle with salt and pepper. Cook, over medium-low heat, until tomatoes have broken up and flavors begin to blend, about 12 minutes, adding water to make it as soupy as you like.

3. 3

   Add arugula and continue to cook, just until it wilts. Taste and adjust the seasoning, and serve.