Kickstart Your Health...Recipe

I have been silent for quite awhile lately and I apologize but I've been hosting several different sets of out-of-town guests and harvesting/preserving produce from my garden and have been kind of busy!

The other evening, we were hosting guests and I wanted to make an appealing, but plant-strong meal for us all. So here is what I came up with:

Black Beans and Pasta

 

Cook a 16 oz box of whole grain pasta

(mine was made from ancient grains; a 'salvage grocery store' find)

 

Drain and rinse.

 

Saute

2 medium to large onions, diced

1 large red or green bell pepper

2 cups diced brown mushrooms

(I often use baby bella mushrooms)

 

When veggies are soft, add 3 or 4 cloves garlic, pressed or minced

Toss and remove from heat.

 

Take a quart of black beans, add a quart of crushed tomatoes or

pasta sauce, and 1 rounded T taco seasoning mix. Stir well.

 

Toss all ingredients in a casserole dish.

Pour more pasta sauce over top, if needed or desired.

 

Sprinkle with a tiny bit of cheddar for flavor, optional.

Bake at 350* for about 1 hour or til heated through.

 

You can also freeze this casserole for a "convenience food"

on busy days.

 

Menu idea:

 

Black Beans and Pasta

Garden Salad

Green Beans

Melon Medley

(a mixture of cubed melons sprinkled with blueberries)