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Bean Bolognese

Bean Bolognese
 serves 6

I found this recipe on a Mayo Clinic website shortly after we were getting our life back to normal after Regi had a heart attack and I needed some heathy-er options for dinnertime. It is now one of our favorites! This recipe is adapted from eatingwell.com.

 

 

2 14-ounce cans cannelloni beans, rinsed and divided (organic, low sodium preferred)

4 T. extra virgin olive oil

1 onion (you determine how much you want; we’re a small onion type of family)

1 – 2 carrots, diced (I give it a couple whacks from my food chopper)

2 celery stalks, diced (see above and do the same)

1/2 to 1 t. salt

2 – 3 cloves fresh garlic, chopped 

2 bay leaves

1 cup white wine (I typically have Sauvignon Blanc on hand)

2 14-ounce cans diced tomatoes

1/2 cup chopped fresh parsley (fresh is always best)

A dash of chicken broth for consistency

16 ounces fettuccine noodles; whole wheat or plain (plain is way better, but for those who want to keep it real healthy try whatever you like)

1/2 – 1 cup freshly grated Parmesan cheese (Trust me on this. Freshly grated is best.)

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

Heat oil in a medium saucepan over medium heat. Add onion, carrots, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more. Depending on if you’d like yours on the thick side or a bit thinner, add chicken broth 1/4 cup at a time until it’s how you prefer. I use about 1/2 cup.

Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

Divide the pasta into bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan.

 

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