Adventures in Vegetarian Cooking: Beans and Greens Pasta

The night before Thanksgiving I wanted to make something simple and easy since we had spent most of the day cooking the side dishes.  I also wanted something vegetarian since we were going to have turkey the next day.  Beans and greens is one of my favorite things to order when we are out so I decided to try it.  Black-eyed peas have never really been on my radar but I've used them twice recently and really like them.

Beans and Greens Pasta:
1 T Olive Oil
1/2 onion, diced
1 garlic clove diced
2 T butter
3/4 cup vegetable broth, more on hand if needed
salt and pepper to taste
2 small heads escarole, chopped into small pieces
1 can black-eyed peas, drained and rinsed
1 box pasta of choice, I used bow-tie
Parmesan cheese for the table

Cook pasta according to package directions.  Meanwhile sautee the onion in the olive oil over medium heat until just about carmelized, about 10 minutes.  Add the garlic and cook for a few more minutes.  Add butter, vegetable broth, salt and pepper and let condense (about 5 minutes).  Add escarole and black eyed peas.  Cook until escarole is wilted.  Combine with pasta and top with Parmesan cheese.  You may need to add more vegetable broth to coat the pasta. 

Kevin said store bought broth was cheating but after all the cooking we had done that day I was fine with cheating.

What did my parents think?

Thumbs up! Definitely on the to make again list.