Papperdelle, with kidney beans and caramelized onion

This dish needs a tag to distinguish it as one of the better meals made, rising above the surprisingly not bad; it was remarkably delicious.

Going forward these wonder-luck’s will be noted by, “Saluting Excellent Manifestations In Cooking: Observing Gastronomic Eminence — a Nascent Tribute.”

A bit clunky, but maybe it will coincidentally comport into some clever acronym.

The sauce, or stew, was also very simple/easy to make, the most time consuming element, caramelizing the onion.  This would be a great dish to make for large groups.

For four, as follows:

  • Caramelize 1 large, diced onion.
  • Add 6 minced cloves of garlic and cook for a few minutes.
  • Add about 1.5 cups diced tomato, or, “A CaN.”
  • Add a can of kidney beans, or, about 1.5 cups cooked kidney beans.
  • Add .5 cups veggie crumbles or TVP.
  • Add .5 – 1 tsp salt.
  • Add a few grinds of black pepper.
  • Add 1.25 cups chardonnay.

Heat for about 5 minutes or until warm and serve over pappardelle or some other large noodle, like a fettucine.






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The Crew are omnivorous land mammals