Bulgur with beans and spinach chard {vegan}

Boulgour aux haricots

Aujourd’hui c’est légumes, oui parce qu’après le fondant au chocolat de ce début de semaine il va falloir penser à être raisonnable (oui le maillot, la plage, tout ça tout ça…). Donc je vous invite à découvrir ce petit plat complet de légumes et légumineuses, du boulgour aux haricots et blettes épinard. Les fanes en tous genres et les blettes pointent enfin le bout de leur nez sur les étals, so we take advantage of it and concoct small dishes with it to eat healthy. Besides, today at the market I also saw the first local organic strawberries and I didn’t just see them elsewhere… but that's another subject !

Let's return to our little dish of bulgur, I personally used whole bulgur but you do as you wish, it won't change anything in chmilblick !

Recette de boulgour

Boulgour aux haricots et blettes épinard {vegan}

Bulgur with beans and spinach chard {vegan}

2015-03-24 12:21:32

Pour 2 people

To print

Ingredients

150 g of bulgur
2 handfuls of dried beans (here some borlotti)
2 carrots
1 small bunch of spinach chard
1 onion
Juice of half a lemon
1 pinch of thyme
1 drizzle of olive oil
Salt and pepper

Preparation

The night before, soak the beans in cold water.
The next day, cook the beans in boiling water for about 30-40 minutes (it depends on the variety used).
Cook the bulgur as directed on the package.
Chop the onion and carrots into cubes.
In a pan, heat a drizzle of olive oil then add the onions and carrots. bring back 10 minutes over medium heat, stirring. Then add the spinach chard and cooked beans. add the thyme, lemon juice and season. continue cooking 3-4 minutes.
Mix the vegetables with the bulgur and serve.

aime & mange https://aime-mange.com/

Emilie