| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Veg03 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; sliced |
| 1 |
sm |
Red bell pepper; cut into thin |
|
|
; strips |
| 1 |
sm |
Yellow bell pepper; cut into thin |
|
|
; strips |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Olive oil |
| 1 |
|
8 oz pkg sliced fresh mushrooms |
| 2 |
|
14.5 oz cans Italian-style diced tomatoes |
| 1 |
|
15 oz can black beans; rinsed & drained |
| 1 |
|
15.25 oz can kidney beans; rinsed & drained |
| 1 |
|
3.5 oz can capers; drained |
| 1 |
|
2.25 oz can sliced ripe olives; drained |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 8 |
oz |
Angel hair pasta; cooked |
| 1/3 |
c |
Feta or shredded Parmesan cheese |
INSTRUCTIONS
Saute first 4 ingredients in hot oil in a large skillet over
medium-high heat 3 minutes; add mushrooms and saute 4 minutes. Stir
in diced tomatoes and next 6 ingredients; bring to a boil. Reduce
heat and simmer, stirring occasionally, 25 minutes.
Serve over pasta and sprinkle with cheese.
Recipe by: Southern Living
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