Memory

 

When my kids were in their teens, I made a point of serving at least two meatless meals every week. I’ve been doing it for so long now, I don’t even have to think about it.

 

Slow Cooker Veggie Mac

 

1 onion, chopped

1 bell pepper, chopped

15 ounce can pinto beans, rinsed and drained

15 ounce can kidney beans, rinsed and drained

28 ounces crushed tomatoes

1 1/2 tablespoons chili powder

2 teaspoons cumin

1/8 teaspoon ground pepper

2 cups vegetable broth

8 ounces elbow macaroni, uncooked

 

Dump ingredients in slow cooker. At this point, I’ll add whatever is in the vegetable bin: chopped carrots or celery, sliced shallots or leeks, minced garlic, leftover spinach, kale or tomatoes – whatever is on hand. Stir to combine. Cover and cook on low 6 to 8 hours. Add pasta and continue cooking about 20 minutes, until pasta is done. Serve hot with sour cream, shredded cheddar and sliced scallions.