Bean Bolognese

It's been slim pickin's around here lately. I was expecting a basket from my CSA last week, but due to torrential rains and a stretch of very chilly nights early in the season, our CSA shares have been pushed back a week. Expecting to get a big basket of fresh produce last week, I didn't go to the store for my usual shop. When I found out the basket wasn't coming I kind of gave up on getting to the store and decided we'd just stop here and there when we needed to, just to get us through until the next basket was due. So, the meal I am posting is actually from last Friday, and was thrown together with some stuff I had around in the freezer and the pantry.

Traditionally bolognese is a thick, rich, meaty sauce. I found a recipe for this bean version while sitting in the pediatrician's office one day. I have no idea what magazine this recipe came from, so I'm just going to go ahead and post the recipe here for you. This turned out to be a very satisfying meal considering that it was made with all stuff I had on hand. I ate the left-overs for lunch on Sunday, and I have to say, I think it was better after having set for a bit. I think next time I make this I'll try to plan ahead and make it the day before I plan to serve it.

Bean Bolognese

1 14 oz can salad beans (I used Westbrae Naturals brand; a mix of kidney beans, pinto beans, and chickpeas)

2 Tbs olive oil

1 onion, chopped

1/2 cup carrot, chopped

1/4 cup celery, chopped

1/2 tsp salt

4 cloves garlic, minced

1 bay leaf

1 cup hot water with 1/2 veg bouillon cube dissolved in it

1 14 oz can diced tomatoes

1/4 cup chopped parsley

8 oz whole wheat fettuccine

Start water to cook pasta. Mash 1/2 cup beans with a fork, in a small bowl. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, and salt; cover and cook until softened, stirring occasionally. Add garlic and bay leaf and cook a minute or two until fragrant. Add water, turn heat to high and boil until most liquid is evaporated. Add tomatoes with juice, 2 Tbs parsley and the mashed beans. Bring to a simmer and cook, stirring occasionally, until thickened. Add remaining beans and cook until heated through. Drain pasta, remove bay leaf from sauce. Divide pasta among 4 bowls and top with the sauce and remaining 2 Tbs parsley.

To go along with the pasta I made Vegan Dad's focaccia. As far as breads go, this one is very easy to make (especially if you have a stand mixer to do the kneading for you). I can't tell you how good this bread is, my family couldn't get enough of it (it's a good thing it makes 2 loaves!!). I'm planning to make this again this week........it's that good!!