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Broccoli and Navy Bean Stew

Ingredients:

• Buckwheat spaghetti, cooked
• 1/2 tsp Red wine vinegar
• 1 Brocolli, diced
• 1 med Onion, diced
• Navy beans (canned)
• 1/2 tsp Rosemary
• 2 large Raw diced tomato

Preparation:

Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and sauté some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti.

If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top.

Servings: Print This Page