BEAN BOLOGNESE

BEAN BOLOGNESE image

Yield 4 bowls

Number Of Ingredients 13

1 14-oz can salad beans or other, rinsed, divided
2 Tbsp. extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 tsp. salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14 oz. can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 oz. whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

Steps:

1. Put a large pot of water on to boil Mash 1/2 cup beans in a small bowl with a fork. 2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, 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 (with juices), 2 tablespoons 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. 3. Meanwhile, cook pasta in the poiling water until just tender, about 9 minutes or according to package directions. Drain. 4. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.