pasta sauce from the bean pot

I am actually writing early today.  With another cup of tea.  There is a bit of tea around here.  Yesterday, I made two huge enchilada casseroles to feed the freezer and whoever walked through the door.  By the end of the night, I was tired and my head hurt.  I fell over asleep which always makes my Beloved laugh.    

Today, my thoughts are not being put together very well.  The head is still hurting but the Tall Short Person and the Smallest Short Person are here with me.  That is why there is a biscuit.  The Tall Short Person brought her creation for me to try.  It was yummy but we both thought it would better with sausage gravy.  We discussed the creation of these biscuits through text messages throughout the afternoon and she raided my kitchen while I was at work.  It is lovely that she live so close.

I am actually going to continue the thoughts I had from Tuesday.  The pot of beans started as bean soup.  Then I stored some in the refigerator for my Beloved's breakfasts or lunches.  The rest of the beans became a pasta sauce.  It was very rich and was wonderful on pasta.  I was able to put three pints in the freezer for later.

Bean Ragu

1/2 pound beans, cooked and seasoned for soup.  If they have onions, garlic, and greens added, all the better

1 28 ounce can tomatoes - fire roasted are the best

a glass of your favorite red wine or a 1/4 cup red wine vinegar

a bit of sugar to your taste if you wish

a handful of fresh basil

salt and pepper to taste

a pinch of cayenne if it is to your taste

My beans were in a crockpot but this can be done in a regular pot on the stove.  Dump everything in together.

 

Cook at a simmer for a few hours.  Blend together.  Adjust the seasonings.  Serve over pasta or polenta.

I did not get a picture of it all blended and eaten.  I think that is a good indication of how well this went down.  It is easy because you are using the beans from earlier in the week.  The real key behind an everlasting meal. 

Tonight is pizza.  The sourdough got started yesterday, bread kneaded before work and did a cool rise all day.  Yumminess.