Date: Wed, 22 Feb 95 20:13:12 PST
From: Lois Patterson (email@example.com)
Broccoli and Navy Bean Stew
Cook some buckwheat spaghetti, and save the water.
Heat some water with about 1/2 t. of red wine vinegar, and saute some
broccoli and onions (cut up, of course). When near-tender, add some cooked
navy beans (I happened to have a can of Eden brand) and the drained
spaghetti. If there isn't enough liquid, use a little of the spaghetti
water. Also include a little rosemary (1/2 t. approx.) Cook a little
longer. Serve with some raw diced tomato on top.