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Bulgur with vegetables and cannellini beans

ingredients

servings

4

Basil

5 leafs

Turmeric

1/2 teaspoon

Iodized salt

to taste

Pepper

to taste

Garlic

1 wedge

Extra virgin olive oil

5 spoons

Red tomatoes

2 unit

Aubergine

1 unit

Courgette

250 grams

Bulgur

140 grams

Cannellini beans

100 grams

single courses from Italy

Bulgur with vegetables and cannellini beans

Bulgur with vegetables and cannellini beans

vegan with gluten high in fiber high in potassium with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bulgur with vegetables and cannellini beans

Full summer platter with bulgur with vegetables and cannellini beans. Warm or cold for a picnic on the beach.

Bulgur with vegetables and cannellini beans step 1

step 1

Soak the cannellini beans for 10-12 hours. Let them boil in a pot at the pressure for 20 minutes from the whistle, then drain them and let them cool. If you use canned beans, skip this step.

Bulgur with vegetables and cannellini beans step 2

step 2

Clean and wash the vegetables; Peel the eggplant and cut it into jams with zucchini.

Bulgur with vegetables and cannellini beans step 3

step 3

Sprinkle zucchini and aubergines in a frying pan with two tablespoons of oil and a clove of garlic until they are tender, it will take about 20-30 minutes. Add a few spoonfuls of water while cooking.

Bulgur with vegetables and cannellini beans step 4

step 4

Cook the bulgur 350 g of water for 7 minutes and let it rest.

Bulgur with vegetables and cannellini beans step 5

step 5

In the meantime season the cannellini with oil, salt, pepper, turmeric. Combine the vegetables cooked, mixed, seasoned with fresh basil, add the cut tomatoes.

Bulgur with vegetables and cannellini beans step 6

step 6

On a serving plate place the bulgur you have garnished with a fork, seasoned with vegetables and prepared cannellini beans first and two tablespoons of oil.

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