Recipe: Spaghetti with Braised Cabbage and Pinto Beans

SPAGHETTI WITH BRAISED CABBAGE AND PINTO BEANS

1 (15 to 19 oz.) can pinto beans, rinsed and drained (or 1 1/2 to 1 3/4 cups cooked pinto beans)
1 tablespoon olive oil
1 medium onion, slivered
4 medium clove garlic, minced
2 medium carrots, diced
1/2 medium head Savoy cabbage, shredded (4 cups)
1 tablespoon chopped fresh thyme (or 1 tsp. dried)
3/4 teaspoon salt
2 1/2 cups low-sodium vegetable broth
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons balsamic vinegar
1/2 teaspoon freshly ground pepper
12 ounces uncooked whole-wheat spaghetti
1 cup shredded Fontina cheese (3 oz.)

Bring large pot of lightly salted water to a boil.

Meanwhile, measure out 1/4 cup beans and mash with a fork in small bowl; set mashed and whole beans aside.

In large nonstick skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes.

Add garlic, carrots, cabbage, thyme and salt and cook, stirring, until cabbage has wilted, 3 to 4 minutes.

Stir in broth and reserved mashed and whole beans; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender, 15 to 20 minutes. Stir in parsley, vinegar and pepper.

Shortly before sauce is ready, add spaghetti to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add cabbage mixture and cheese and toss to coat. Serve immediately.

Makes 4 servings
Source: Vegetarian Times magazine, April 2000