Rustic Pasta and Bean Stew

This would be perfect to serve on an early fall day.  Feel free to substitute any dried white bean for the yellow eyed peas and also any whole wheat pasta shape you have in your pantry.


2 lbs. yellow eyed peas
16 oz. sliced mushrooms
1 large yellow onion, diced
1- 32 oz. box unsalted vegetable stock
1- 28 oz. can crushed tomatoes + 1 can water
1- 14.5 oz. can diced tomatoes with basil, garlic & oregano + 1can water
16 oz. 100% whole wheat organic gobetti pasta
1 large bay leaf
1 ½ t. dried oregano
½ t. onion powder
4 large cloves garlic, crushed
½ t. red pepper flakes
Salt & Pepper to taste


Soak the yellow eyed peas according to package directions.  Drain and set aside.

Using a large stock pot, place the mushrooms and onion in the pan over medium high heat.  Stir the veggies after about 4 to 5 minutes and they begin to caramelize. 

Add the yellow eyed peas, vegetable stock, crushed tomatoes, diced tomatoes, water, bay leaf, dried oregano, onion powder, garlic, red pepper flakes and salt and pepper in with the mushrooms and onions.  Stir well and bring to boil.  Reduce heat to low, cover and cook until the beans are thoroughly cooked approximately 2 ½ to 3 hours.

Add the pasta; increase the heat until stew starts to boil.  Reduce heat to medium low and cook until the pasta is done.  Adjust seasonings and serve with crusty bread and a nice salad.