A sure-fire winner. It's easy, it's tasty and so so quick. It is the perfect meal to unwind. Maybe a glass of wine while you cook? Enjoy! Ingredients: 1/2 cup dried red kidney beans or 1 (14 ounce) can red kidney beans, rinsed and drained 2″ piece kombu seaweed, optional 1 (14 1/2 ounce) can diced tomatoes, drained and liquid reserved 2 teaspoons + 2 teaspoons oregano, divided 2 teaspoons + 2 teaspoons thyme, divided 2 teaspoons sugar sea salt, to taste 1 to 4 tablespoon(s) whole grain flour, as necessary 2 cloves garlic, minced 1 teaspoon olive oil 1/2 pound whole grain spaghetti noodles Preparation: If using dried beans, soak kidney beans in lots of water overnight, then drain. Add soaked beans to a pot and cover them by 2″ with fresh water. Add kombu, but do not add any salt. Gently boil for 1 hour. (Adding a bit of kombu to the water while they cook will improve their digestibility.) Preheat oven to 350 degrees F. In a bowl, mash cooked kidney beans. For meatballs, add 1 tablespoon tomato juice, 2 teaspoons oregano, 2 teaspoons thyme, sugar, and salt to mashed beans. Add flour as needed to bind them together. Form into small balls. Bake for 20 to 30 minutes. For sauce, in a pan, saute the garlic in olive oil, then add the diced tomatoes, 2 tablespoons oregano, and 2 teaspoons thyme. Leave this to simmer. For pasta, bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook. Drain the noodles. Stir in a small amount of sauce with the noodles. Serve with pasta more sauce and topped with 3 to 4 ‘meatballs'. BM
