| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Italian4 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Red beans |
| 1/3 |
kg |
Macaroni |
| 2 |
ts |
Coriander; ground |
| 1 |
md |
Onion; chopped fine |
| 1 |
ts |
Red chile pepper; ground |
| 2 |
|
Cubes chicken bullion |
| 2 |
c |
Tomato sauce |
| 30 |
g |
Parmesan cheese; grated |
INSTRUCTIONS
Soak the beans in 4 liters of water overnight.
Remove about 1 liter of the water.
Sauté.the onion in a little olive oil and add it and the other ingredients
to the stock pot. Put over low heat, cover and simmer for 3 hours.
Remove from heat and with a potato masher, mash the beans until only about
1/3 remain unmashed. Return to heat and bring to a slow boil. Add the
macaroni. Cover and cook for 30 minutes until macaroni is tender. Salt to
taste.
Serve into bowls topped with freshly grated Parmesan cheese, preferably
Peccarino.
Per serving: 4892 Calories (kcal); 23g Total Fat; (4% calories from fat);
299g Protein; 895g Carbohydrate; 24mg Cholesterol; 3790mg Sodium Food
Exchanges: 56 Grain(Starch); 16 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Abdul Hussain
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