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.