Broccoli and Navy Bean Stew

  • 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 image placeholder

Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 Tbsp 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 Tbsp approx.) Cook a little longer. Serve with some raw diced tomato on top.

Submitted by: Recipe Group Member