Pasta and Calypso Beans

I picked up our first bucket of grains and beans from our Lonesome Whistle CSA. Thirteen pounds of flour, beans, barley, wheat berries, and oats. It's the first time I've had a CSA like this, and it's a little intimidating!

I decided to start with a simple family bean soup recipe. However, I cooked the beans too long in my slow cooker without adding the meats. I'll try bean soup again sometime soon. For now, I decided to turn some of the beans into a simple recipe from Moosewood Restaurant Low-Fat Favorites Cookbook.

The calypso beans are so creamy and worked well in this recipe. The recipe was good for our family because it was easy to deconstruct by keeping the beans and pasta separate for a member of our family who is not a fan of tomatoes.

Pasta and Calypso Beans

2 c dry beans (from CSA) (I used 2 c cooked beans in the recipe)

5 c water

5 shallots chopped (from CSA)

2 cloves garlic minced (from CSA)

1 t dried rosemary

olive oil

1 28-oz can of tomatoes

salt and pepper

brown rice pasta

Place the beans and water in slow cooker and cook on low for 4-6 hours.

This over cooked them, but was perfect timing for this recipe.

Boil water for pasta. Add brown rice pasta, cook 1 minute, and then let stand in hot water for 15 minutes.

Cook shallots, garlic, and rosemary in olive oil.

Add in can of tomatoes, 2 cups of cooked beans, salt and pepper. Cook for a few minutes. Blend with immersion blender. Pour sauce over pasta.