SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

A recipe for the children!

Baked beans, linguini and sautéed onions combined in a tomato, basil garlic tomato soup sauce. Easy comfort food, and good for you too!

Makes 6-1/2 cups

2 T. extra virgin olive oil

1 heaping cup, peeled, diced sweet onion, 1/2 inch squares

salt and pepper to taste

1/4 lb. dried skinny linguini (linguini fini, or thin spaghetti) pasta, broken in half

28 oz. can Vegetarian Baked Beans with Brown Sugar, including liquid from the beans

10-3/4 oz. can condensed tomato soup plus 1 can plain soy milk

1 t. dried basil, crushed

1 t. onion powder

2 t. garlic powder

1/2 t. dry mustard

1/4 t. ground allspice

1/4 t. ground rosemary

1 T. white sugar

1 T. dark brown sugar

1/2 t. salt

In small skillet combine oil, onion, salt and pepper. Saute over medium heat till translucent and a little brown-tinged. Set aside.

In salted, boiling water in large saucepan, cook broken linguini till tender. Drain and rinse. Set aside.

In large pot combine baked beans, tomato soup, soy milk and remaining ingredients. Stir well, over medium heat till seasonings dissolve. Cook, uncovered, over low heat at a fizzle of a boil, stirring often for about 4-5 minutes.

Add sautéed onion and cooked linguini to the beans. Stir well to disperse evenly. Serve immediately or set aside to reheat for service later.

Notes: Well, guess what? It does feel and taste like Franco-American, kicked up a few notches as Emeril would say. And, much better for you with the addition of beans and soy milk.

The pasta will plump up, making it soft, just like the canned variety, but wow, does it taste and feel good!

This recipe is great for the children. For the adults, serve up a portion on a plate, surround it with fresh tomato chunks drizzled lightly with Balsamic vinegar, then microwave till hot. Sprinkle with cracked pepper and serve. The heated fresh tomatoes soothe! Make sure they’re ripe and juicy.