Spaghetti Beans
From senderob 17 years ago
- 10 minutes to make
- Serves 46
Sometimes you just need some quick comfort food with a little protein. As a vegan, I'm always looking for easy protein and this one does the trick. Too tired to cook, try this one. You can put this on pasta - I prefer it on rice (and you get the complete proteins this way)
Ingredients
- 1 jar of your favorite spaghetti sauce shopping list
- 1 can of red beans (or your favorite bean) shopping list
- 1/2 to 1 TBSP peanut butter (optional, but gives all tomato-based soups and sauces a rich, roasted flavor - be sure to warn people if you serve this to anyone else in case of peanut allergies) shopping list
- rice or pasta (leftover or cook some fresh) shopping list
- 1/2 to 1 block of extra firm tofu (not silken) - optional shopping list
- additional seasonings to taste shopping list
- rice or pasta shopping list
How to make it
- If using tofu, drain and/or press the tofu well (get out as much of the water as you can) and cut into 1/4 inch cubes.
- Pour the sauce into a 1 quart pan over medium heat and add peanut butter (if using)
- Rinse and drain the beans and add to the sauce
- Add additional seasonings to taste.
- Add the tofu.
- Simmer and stir for about 10 minutes or until everything is hot or until you're just to hungry to wait any longer.
- Spoon sauce over rice or pasta.
- For non- vegans, you can top with a little fresh Parmesan cheese.
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