VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

STEWED TOMATOES AND BEANS MAKES: 4 SERVINGS TIME: 30 MINUTES Try this the next time you have a craving for pasta and sauce; the beans cook in a classic tomato sauce until they become soft and slightly creamy. It’s incredibly satisfying, and you can make it even more so by tossing it with whole wheat couscous or spooning it over brown rice. 2 tablespoons olive oil 1 onion, chopped 1 red or green bell pepper, chopped 1 tablespoon minced garlic 1 28-ounce can whole tomatoes, with their juice 4 cups cooked or canned beans, any kind, drained 1 teaspoon salt, plus more to taste Black pepper ¼ cup chopped fresh cilantro or parsley, for garnish 1 Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion, bell pepper, and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. 2 Add the tomatoes, beans, and the salt and some pepper. Adjust the heat so the mixture bubbles steadily. Cook, stirring occasionally, until the tomatoes break down, the beans begin to get soft and creamy, and the mixture begins to thicken, 10 to 15 minutes. If the mixture looks too thick, stir in a splash of water. (You can make the beans ahead to this point: Cover and refrigerate for up to 3 days, then gently reheat before proceeding.) 3 Taste and adjust the seasoning and serve, garnished with the herb. TOMATOES AND GREEN BEANS Trim 1½ pounds green beans, but leave them whole. If you like the beans very tender, add them at the beginning of Step 2, as you wou...