Add tomatoes only to tender cubes
Rutabaga first softens in water. In acidic tomato sauce the cubes may stay firm longer.
European Recipe
Rutabaga and kidney bean skillet with bulgur
Rutabaga cooks until tender in a little water first. Tomatoes and cooked kidney beans are added later while bulgur cooks separately.
Total time
45 min
Calories
430 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Rutabaga and beans in a mildly spiced skillet
Pale yellow root cubes pair with hearty kidney beans and a little tomato sauce. Adding ingredients in stages accounts for tomato acidity. Bulgur is an easy side dish cooked alongside. The quantities make three vegan main meals.
Vegetarian Dinners
Autumn Recipes
Vegetables
Pulses
Recipe
Rutabaga and kidney bean skillet with bulgur
Tender rutabaga cubes and kidney beans in mild tomato sauce with paprika and cumin, served with bulgur.
Ingredients
3 servings
Method
-
1
Prepare ingredients
Cut rutabaga into small cubes about 1.5 cm. Chop onion and garlic. Roughly break tomatoes up in their juice.
-
2
Precook rutabaga
Heat oil in a large lidded skillet. Cook onion over medium heat for 3 minutes. Add rutabaga and fry for 3 minutes, briefly adding garlic. Pour in 200 ml water, add two thirds of the salt and cook covered over low heat for about 15 minutes. Cubes must be tender before the next step; cook longer if needed.
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3
Cook bulgur alongside
Meanwhile bring bulgur to a boil with remaining 300 ml water and salt. Cook over low heat according to the package for about 10 minutes, then leave covered off the heat for 5 minutes.
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4
Stir in tomatoes and beans
Add tomatoes with juice, kidney beans, paprika, cumin and pepper to the tender rutabaga. Simmer gently over low heat for another 8 minutes until hot throughout and the sauce has slightly thickened. Stir carefully occasionally.
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5
Serve
Fluff bulgur with a fork and divide between plates. Add rutabaga and bean mixture alongside and serve immediately.
Kitchen know-how
Tips for Rutabaga and kidney bean skillet with bulgur
Move beans gently
Cooked kidney beans are already soft. Gentle stirring helps them stay whole.
Variations
How to adapt this recipe
Replace kidney beans with the same rinsed, drained weight of cooked white beans. Colour and nutritional values change.
Replace bulgur with the same dry weight of instant couscous. Adjust water and soaking time to the package; nutritional values change.
Nutrition per serving
430kcal
58.9 gCarbohydrates
18.8 gProtein
7.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rutabaga and kidney bean skillet with bulgur
No. The quantity and time apply to fully cooked canned beans. Dried kidney beans must be soaked and fully cooked separately according to the package before weighing the edible quantity.
The cubes should soften before the acidic tomato component is added. This makes vegetable cooking easier to control.
The basic version uses sweet paprika and no chili. Cumin provides seasoning without chili heat. Pepper stays at the stated small quantity.
The water quantities are calculated for separate cooking. Bulgur would absorb sauce liquid and change the method, so cook separately according to the package.
Keep cooking