We have certainly moved by leaps and bounds here in the My Husband Hates Veggies household, but we haven’t yet evolved to the point where I can get away with adding my favorite veggies to pasta. Florets of broccoli, chunks of eggplant, hearty leaves of spinach – none of these pasta additions would ever fly with my veggie-averse husband. Sure, I have had success in the past pulverizing veggies into tomato sauces, but sometimes a simple, chunky, one-pan, no-blender-required sauce is what I crave.
I have been reading quite a bit lately about super-foods, and all the health information that those food scientists are still learning about these nutritional powerhouses. It didn’t come as any surprise to me that beans are near the top of the list. Tasty, fiber-filled, and nutrient dense, I have always loved them in stews, chilis, dips, and topped on salads. My husband may not love them, but he includes them on the short list of healthy foods he can tolerate – as long as its a particular kind of bean. Chick-peas are a big no-no. Kidney beans may make it through a few bites of chili, but will soon be pushed to the side of a bowl in favor of the chunks of meat. Black beans and pintos fare well, as long as they are mashed and served with tacos. And then, of course, there are those little white beans that are often found in minestrone soup. Conveniently, they are called “Small White Beans” when you buy them by the can, and I knew they were the perfect way to get even more superfood goodness into a simple tomato sauce, and my husband’s belly.