Accidental Recipes

The starting point for this is to have 2 cups of cooked beans in their cooking liquid. If using canned beans, use a combination of 1/2 cup broth (chicken or veggie) and half a cup of the pasta cooking water (in addition to the pasta cooking water below). 2 cups cooked beans with their cooking water OR 2 cans of beans, rinsed 4 cups loosely packed baby spinach, well rinsed Olive oil 1 lb pasta (Orecchiette works well) 1 medium onion, diced 2-3 cloves of garlic, minced pinch of red pepper flakes 1/2 lemon 1 tsp sage 1 tsp thyme   Pasta cooking water as needed salt pepper  parmesan cheese 1) Put on water for pasta 2) Saute onions the oil in a large skillet until translucent 3) Add garlic and red pepper flakes and sauté for 30 more seconds while stirring 4) Add beans and their liquid with the sage, thyme and salt and pepper 5) Lower heat and simmer while waiting for water for pasta begins to boil. 6) Add pasta to water 7) Mash about 1/2 of the b