Daily Vegan Lunch for 5 August, 2013: Beanie Linguini

vegan pinto bean tomato sauce linguine


2 tablespoons oil
1 cup onion, chopped
1 carrot, diced
2 legs celery, diced
1.5 cups cooking water for celery and carrot (reserve water after cooking)
1.5 cups pinto beans, rinsed and drained

1.5 cups tomato sauce or puree
1 tablespoon tomato paste
2 tablespoons agave nectar or 1/4 cup sugar or 1/4 cup brown sugar
1 teaspoon salt or to taste
1 teaspoon oregano

Cooked linguini noodles, to serve


In a large skillet, add onions to oil on medium high heat.  Sauté until translucent, about five minutes.   Put carrot and celery in a microwave-safe bowl or dish.  Cover them with water by 1/4 inch.  Cook them in the microwave on high for 3 minutes and 30 seconds.  Add beans and oregano to the frying onion pan.  Add tomato sauce, agave nectar or sugar, and salt to mixture, stir.  Strain vegetables, reserving water.  Add the vegetables and then add the cooking water as needed to thin the sauce down to your desired consistency.  Add more salt if needed.

Serve over noodles.

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