hearty mofo: veg-n-bean pasta

A couple of weeks ago, I wrote about a trip to my local Mediterranean/Middle Eastern/international grocery, where I found a bag of giant white beans. I’d been searching for Coronas since falling in love with them at Portobello, and while these may not be them, the shopkeeper sold me on them (as shopkeepers are wont to do). As I’m not a huge fan of beans, I started small. Good news: I could have gone way bigger!

I soaked and cooked the beans yesterday, then threw them in the fridge. That made tonight’s dinner another 20-minute wonder.

This pasta is linguine topped with red onion, garlic, tomato, red chilis, “Greek dry beans,” parsley, and basil—in olive oil, of course. Even though I forgot that I’d picked up zucchini specifically for this, it was still delicious and comforting and gorgeous on this super freezy eve.

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