From the Garden...Salsa, Pasta and Beans


This recipe was recommended in the book as a side dish…if so, you would get twice as many servings!  We used it as our main dish and I served a green salad with cheese and a protein dessert…this time a custard.  This is quick and easy; and also makes a nice addition to a company meal, where you may have vegetarians who could make this their main dish too. 
I used kidney beans, because that’s what I had on hand, and I think black beans would be good too.  I also think you could use whatever Mexican-flavored tomatoes you had on hand…Picante sauce, canned tomatoes with chilies, etc., besides salsa.  Any sturdy pasta would also work – medium shells or penne, for instance.  That makes it a good clean-out-the-fridge and pantry dish that everyone will enjoy.  
                 
Salsa, Pasta and Beans
  8          Ounces  Bow Tie Pasta -- uncooked
     1/2   Cup  Onion -- chopped
  1          Medium  Sweet Yellow Pepper -- chopped
  1          Tablespoon  Olive Oil
  2          Teaspoons  Garlic -- minced
  16        Ounces  Canned Red Beans -- rinsed and drained
     3/4   Cup  Vegetable Broth
     3/4   Cup  Salsa
  2          Teaspoons  Cumin
     1/3   Cup  Fresh Cilantro -- minced
Cook pasta according to package directions.  Meanwhile, in a large skillet, saute onion and pepper in oil for 3-4 minutes or until crisp tender.  Add garlic; cook 1-2 minutes longer.
Stir in the beans, broth, salsa and cumin, bring to a boil.  Reduce heat; simmer, uncovered 5-6 minutes until heated through.  Drain pasta; stir into bean mixture.  Sprinkle with cilantro.
You can substitute black beans or kidney for the red beans if desired.
4 Servings  (8 Servings as a side dish)
 "Simple and Delicious Cookbook"
Per Serving: 205 Calories; 5g Fat (21.6% calories from fat); 9g Protein; 32g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 882mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

3 comments:

  1. This gave me an idea. I will be making goulash tonight to use up the leftover burrito meat from Tuesday's meal. I will add onion, peppers, celery, etc., but now I think I will also add some salsa & maybe some beans as well. Making a side salad and pretzel rolls to go with it. Thanks!

    ReplyDelete
  2. This is a great meal idea...glad to see your ideas.

    ReplyDelete

Hi...we'd love to hear from you.