I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 16, 2011

Pasta and Bean Chili


2 Tb oil
1 med onion, chopped
1 clove garlic, minced
1/2 green bell pepper, choped

3 C vegetable stock or water
6 oz tomato paste
15 oz chick peas, (drain and rinse if using canned)
16 oz kidney beans (ditto)
pepper
thyme
cayenne

1/2 C elbow macaroni, cooked

Saute' first group.

Add next group, cook 10 minutes.  Add pasta and heat through.

Garnish w/Parmesean

Good for the crock pot too!

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