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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.
Preparation facts
Cooking Time: 2 hrs
Prep Time: 20 minutes
Total Time: 2 hrs 20 min
Yield: 4 servings
Ingredients
1 cup (180g) dried kidney beans
6 cups (1.4L) water
1 tsp (5mL) olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 carrot, thinly sliced
1 green pepper, chopped
2 cups (490g) canned stewed tomatoes
1 tsp (6g) salt (sea salt if on a corn-free diet*)
8 oz (230g) pasta elbows, shells or macaroni
3 Tbs (8g) fresh basil, chopped, or 1 Tbsp (6g) dried basil
Directions
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 gravy-like 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 (1.9L) 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
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
