Start the bulgur: Put 1 1/2 cups water and 1/2 teaspoon of the salt into a small saucepan. Set the pan over high heat and bring the water to a boil.

Add the bulgur to the boiling water and stir once. Cover the saucepan, take it off the heat, and let it stand for 12 minutes.

Build the beans: Set a large skillet on the stove over medium heat. Add the olive oil and let it warm for about 30 seconds.

Add the chopped onion to the skillet with the remaining 1/2 teaspoon salt. Cook for 5 minutes, stirring now and then, until the onion is soft and starting to turn clear.

Add the minced garlic and cumin to the skillet. Stir for 30 seconds, just until both smell fragrant.

Add the tomato paste to the skillet. Stir it into the onion for 1 minute, until it turns a shade darker and coats the onion instead of sitting in one lump.

Put the drained butter beans into the skillet. Pour in 3/4 cup water and stir gently so the beans are coated with the tomato mixture.

Bring the skillet to a steady simmer over medium heat. Cook for 5 minutes so the beans heat through and the liquid reduces slightly.

Press a small spoon or spatula into a few of the beans right in the skillet. This helps thicken the sauce without making the whole pan mushy.

Add the spinach to the skillet a handful at a time. Stir after each addition until the leaves soften and fit into the pan.

Squeeze in the juice from half the lemon. Stir the beans, taste the sauce, and add another pinch of salt if it needs it.

Finish the bowls: Uncover the saucepan of bulgur. Fluff it with a fork so the grains separate.