Whole Wheat Pasta with Navy Beans, Leeks and Walnuts

3 medium leeks, white and light green parts chopped

1 Tbs. olive oil

1 medium yellow bell pepper, chopped

¼ tsp. red pepper flakes

1 cup navy beans soaked overnight, then cooked

 1 cup of grape tomatos

11/2 cup vegetable broth

3 cloves garlic, minced

12 oz. whole-wheat spaghetti

⅓ cup chopped toasted walnuts

1. Heat oil in large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes; sauté 10 minutes, or until vegetables begin to brown. Stir in beans, tomatos, vegetable broth, and garlic. Reduce heat to low, and simmer 5 minutes. Season with salt and pepper, if desired.

2. Meanwhile, cook spaghetti according to package directions. Drain.

3. Mix sauce and spaghetti, top with toasted walnuts before serving.

Modified from original recipe in Vegetarian Times

White Bean Salad (another new creation)

1 1/2 c. dry navy beans

1 pint grape tomatoes

1 zucchini, quartered and sliced

1/2 cup finely diced red onion

1/2 cup black olives pitted and cut into large pieced (not canned)

1/2 c. fresh chopped parsley

juice of 1 lemon

2 T. red wine vinegar

1 T. olive oil

salt and pepper to taste

1.  soak navy beans overnight (8hrs), rinse, add to saucepan with water, 

bring to boil, then cover and simmer until beans cooked ~45min, 

rinse with cool water, add to large bowl

2. add tomatoes, zucchini, red onion, black olives and

parsley to large bowl with beans

3. in small bowl mix lemon juice, vinegar, olive oil and salt and pepper,

then toss salad with dressing