Navy Beans, Butternut Squash, Broccoli + Bulgur in a Honey Dijon Sauce
Another KERF Creation! I LOVE Navy beans and decided that I wanted to cook a bag of dry beans from scratch this week. We soaked them in a big pot in the laundry room for a day and half (probably more than we needed but we didn’t know when we wanted to cook them) and slow-simmered them for about 2 hours this afternoon. (You could easily use canned beans for this so you don’t have to do the soaking!).
So I knew I needed to have a recipe on the menu this week with the beans as a base (we have TONS leftover too!). I also found butternut squash on sale ($.79/lb) at TJ’s, so I put the two together with a grain and a veggie: bulgur and broccoli.
The only thing we needed was a binder to pull the ingredients together, and we came up with a honey dijon sauce with about 1.5 tbsp dijon mustard, 1 tsp honey, 1 tsp cider vinegar and red pepper flakes whipped together.
We basically just cooked all ingredients separately and then tossed together in the dressing.
Each portion had 1 serving of bulgur (1/4 cup dry), 1/2 cup cooked beans, about 1.5 cups of steamed broccoli, and 1 cup of squash cubes sauteed in a little Smart Balance for about 10 minutes. (The husband got a little more than I did). Calories were about 400 per serving. I made an extra smaller serving to take in my lunch on Thursday!
All mixed up (so you can see the bulgur). I LOVED the bulgur and it will be making an appearance tomorrow!
I also had a 4 oz glass of the leftover white wine from last night’s pasta while we cooked –
From above –
And lastly, I had 2 handfuls of Kashi Heart to Heart while I was packing my lunch. They were in my mouth way too quickly to take a photo!
I’m looking forward to my workout tomorrow – I’ve got a Real Simple ready to go! It’s my long day at Winthrop with Chem lab ( 👿 ) but we’re doing a repeat of last week’s lab with a different chemical, so it shouldn’t be as evil as normal because we know what to do.
See you for breakfast!