1 Lb Spaghetti
1 Tbs olive oil
One and one half cups red or pinto beans (or combination of the two)
Several slices of fakin' bacon of your choice (I prefer seitan strips)
1 med sweet onion, chopped
3 garlic cloves, chopped
salt and pepper, to taste
2 tsp hot sauce
1 Tbs vegan Worcestershire sauce
1/2 cup beer(optional)
1 14 oz can diced fire roasted tomatoes
1 8 oz can tomato sauce
1 cup Daiya cheddar ( or your choice)
4 scallions, chopped
Directions:
Bring a pot of water to a boil. Add spaghetti and cook to al dente.
In a deep skillet over med/high heat, add olive oil and fakin' bacon. Brown and crisp the bacon for about 3 minutes, remove with a slotted spoon. Drain off some of the oil,leaving just enough to coat the bottom of your skillet.. Add onion and garlic to the beans. Season with salt and pepper, hot sauce, and Worcestershire. Give it a few stirs. Add in your 1/2 cup of beer and de-glaze the pan.*Scrape up all the yummy bits off the bottom of the pan. Stir in beans. If using beer, simmer for a few more minutes. Stir in tomatoes and tomato sauce. Let bubble for just another minute or two. Add hot spaghetti to the sauce and combine. (You might not use all the pasta.) Taste to see if you'd like more salt or even another dash of hot sauce. Serve garnished with Daiya scallions, and crumbles.
Serves 4 to 6
Adapted from a recipe by Rachael Ray
