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.