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Message: <blockquote data-quote="doctorbadwolf" data-source="post: 8336039" data-attributes="member: 6704184">Was trying to make tortellini's with chopped squash and ground beef and black bean sauce using the water from boiling the pasta and heating up the squash and beans (canned low sodium black beans are nearly indistinguishable from loose beans) so, rather than just water and salt, it was going to be water, soy sauce, butter, salt, pepper, and fresh rosemary and thyme, beans in first, then tortellini (very short cook time), then squash, drain about 2/3 of the water, then add the water slowly to the leavings from cooking the ground beef (union, celery, oregano, low sodium soy sauce, pepper, unsalted butter, and of course melted beef fat) along with fresh rosemary and basil to make a simple sauce. Unfortunately, the tortellini I had purchased that morning had mold, and I was too late in the day to go back for more, and I found out after i had dumped them in with the squash into a colander to rinse...intellectually I know I could have safely used the squash (zucchini, yellow squash, and Mexican squash, purchased pre-chopped to save time), but I just couldn't do it, so I dumped both into the trash. So, what did I end up with? Well, I drained about half the water that already had the beans and herbs and stuff in it, added a can of tomato paste, some habenero salt, soy sauce, butter, and the liquid from the pan of ground beef, gruadually mixed in flour and milk to thicken into a nice dense sauce, added the ground beef which was spiced with a little red curry powder, added a small spoon of baking chocolate powder like I do when I make chili, and then salt and pepper to taste. Then I toasted up some whole grain pita in the oven, cut them in quarters, and served the sauce on top of them on the plate. It came out really good. A quick cheat chili, basically, and not at all what I'd planned (the sauce was going to just been black beans and herb-ey sauce over tortellini's with ground beef and squash), but very very tasty and filling. Wife and our girlfriend loved it, and I felt like a boss for saving dinner from disaster. I really nearly ordered pizza when I saw the mold. Glad I chose to keep trying. Next morning I toasted the last pita, fried two eggs sunny side up, and heated up the sauce to go on top. Several days later, used the last of it to go with some gluten free cornbread I was trying out for the sake of my gluten-intolerant mother in law. Every time, I loved the flavor and thickness, and it went very very well with both leftover plates. I took a picture of breakfast to send to my wife the next day.</blockquote>

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