What I'll be making tonight

[missdiane]

I should have made this on Sunday rather than the failed dish I made that I had to toss because it upset my stomach (Note: Rachael Ray's Vegetable Stock seems iffy)

But anyhoo, beans. Once the remnants of Florence push her way through today, the temperature is supposed to get lower at night which means soup weather. NOM. I'm going with a classic - Pasta e Fagioli. I'll be making it vegan. 

Link to the recipe I'll be using. Looking forward to this. 

Comments

[fred_mouse]

That looks very tasty. I was all excited by the <30 minutes cooking time until I realised that that was achieved through use of tinned beans. But if I set the pressure cooker going while I have breakfast, I should be able to leave them through the day to cool down, and then cook in the evening. Hmmmmmm.

[missdiane]

It also has tinned tomatoes? I’ve not found canned beans to be all that bad. I usually opt for low sodium or I rinse them before use

[fred_mouse]

I've got jarred tomatoes, so that bit is sorted. As to the cans themselves -- I'm a special special snowflake, and react (unpleasantly messily) to something in the lining of cans. Less of an issue now that many cans have plastic lining, but I don't know which ones I'm going to react to unless I try them, and I get food reactions often enough without that to not actually want to risk it.