Bean Bolognese Eating Well Recipes

Steps:

• Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
• Heat oil over high heat in a wok until very hot.
• Add garlic and stir-fry until golden, about 10 seconds.
• Add egg and cook, stirring, until scrambled, about 30 seconds.
• Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
• Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
• Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
• Sprinkle with peanuts and serve immediately.
• 354 calories, 9 g fat, 50 g carb, 3 g fiber.

Steps:

• Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onions and saute over medium high heat till soft--about 4 minutes.
• Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
• Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
• Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
• Warm a serving bowl.
• When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
• Pour into the bowl and serve.