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Make Cooking Simple
When
the leaves on trees begin to change color and temperatures turn cooler, warm,
hearty meals become appealing once again. Dishes made with dried beans are just
right for fall meals, satisfying and filling and low cost. Their mild taste
pairs well with stronger flavors and spices like the red pepper in Italian Pasta
with Beans. Add a crisp lettuce salad and dessert of juicy ripe pears to
complete the meal.
Italian
Pasta with Beans
4
cloves garlic, finely chopped
1 bell pepper (green, red, yellow, or orange ), seeded and chopped
2 tablespoons olive or vegetable oil
1 can (14-15 ounces) diced tomatoes
1 can (14-15 ounces) black, kidney, pinto or other beans, drained and rinsed
1/2 to 1 teaspoon crushed red pepper flakes
1 ½ cups uncooked pasta (macaroni, spirals, shells, bowties, etc)
Heat oil in large skillet over medium-high heat. Add garlic and bell pepper.
Cook for one minute. Do not let garlic brown. Add diced tomatoes (do not drain),
drained beans and red pepper flakes. Cover the skillet and lower heat. Cook for
10 minutes or until sauce is slightly thickened.
Meanwhile, cook pasta until barely tender in large amount of boiling water.
Drain. Serve sauce over pasta.
Makes 4 servings. Nutrition information per serving: 320 calories, 13g protein,
8g fat, 51g carbohydrate, 11g fiber, 36mg vitamin C, 280mg sodium.
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