This classic Italian pasta and bean dish is irresistibly good and cheap! Kids especially love it. You can speed up cooking time by preparing beans in a pressure cooker.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 cup dried kidney beans
6 cups water
1 teaspoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 carrot, thinly sliced
1 green pepper, chopped
2 cups canned stewed tomatoes
1 teaspoon salt
8 ounces pasta elbows, shells or macaroni
3 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
Soak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid,leaving just enough to make a gravylike sauce.
Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes.
In a separate pot, bring 2 quarts of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve.
Recipe Additional Notes:
Calories 279,Fat 6,Perfat 19,Cholesterol 8,Carbo 46,Protein 9,Fiber N/A,Sodium N/A
Mon, 2012-07-02 14:58