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Broccoli and Navy Bean Stew

Buckwheat spaghetti, cooked
1/2 ts Red wine vinegar
Brocolli
Onions
Navy beans (canned)
1/2 ts Rosemary
Raw diced tomato

Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 t. of red wine vinegar, and saute some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti. If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 t. approx.) Cook a little longer. Serve with some raw diced tomato on top.

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