2 (14 ounce) cans garbanzo beans, drained
1 (4 ounce) can tomato paste
2 (16 ounce) cans tomato juice
1 cup chopped onion
2 (6 ounce) cans sliced mushrooms
1 (16 ounce) can whole black beans, rinsed and drained
1 (16 ounce) can crushed tomatoes, drained
1 (16 ounce) can black beans, drained
1 (15 ounce) can whole black beans, rinsed and drained
1/2 onion, chopped
1 cup chopped celery
1/2 cup chopped fresh parsley
1/4 cup chopped green onions
4 green onions, chopped
In a large saucepan, mix beans with tomato paste and tomato juice. Cover and simmer over low heat for 2 minutes. Stir in onion and celery. Cook 1 minute, stirring well to break up clumps. Stir in mushrooms and saute over medium heat until tender, stirring constantly. Reduce heat to medium-low, then add tomatoes, beans, peppers, mushrooms and whole black beans. Cook 5 minutes, stirring well and slowly adding salt and pepper if necessary.
Dredge egg yolks in beaten egg whites. Pour egg yolk mixture over pasta, stirring well.
To assemble: Place pasta in a large bowl and sprinkle with 1/2 onion, 1 cup chopped green bell pepper and 1/2 cup sliced mushrooms.