Monday, February 25, 2013



3 cups cooked red kidney beans
225g spaghetti or angel hair (pasta), cooked per package directions
4 cloves garlic, crushed
1 large onion, chopped
2 beef bouillon cubes
1 large (200g) carrot, diced
1 can (385g) spaghetti sauce, Italian style
1 medium red bell pepper, diced
½ cup grated cheese

1.       Mash half of kidney beans. Set aside.

2.       Sauté garlic, onions and bouillon cubes. Add kidney beans (whole and mashed) and ¾ cup water. Season with 1/3 tsp. iodized salt (or 1 tsp. rock salt) and ¼ tsp. pepper. Cook for 10 minutes.

3.       Add carrots and spaghetti sauce. Cook until carrots are tender. Add bell peppers. Mix or pour over cooked pasta. Top with grated cheese.

Note: Cook sauce in bulk (double or triple the recipe) to save time, effort and energy. Freeze in recipe portions. To serve, simple thaw and heat thoroughly, then pour over freshly cooked pasta.

Makes 8 Servings.

Nutrition Facts:
90% Less Cholesterol than a regular meat pasta.

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