| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Salads, Pasta, Side dish, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | c | Red kidney beans, soaked |
| 1 | c | Elbow macaroni |
| 1 | lg | Tomato, chopped |
| 3/4 | lg | Green bell pepper, diced |
| 2 | ts | Basil |
| Salt & black pepper | ||
| 1/3 | c | Olive oil |
| 2 | tb | Red wine vinegar |
| 4 | tb | Salsa |
| Parsley, chopped |
INSTRUCTIONS
Drain the soaked kidney beans. Cover with fresh water, bring to a boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside. While the beans are cooking, cook the pasta according to package directions, until al dente. Drain & transfer to a large mixing bowl. Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs. Season with salt & pepper & stir in the salsa. Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley, cover & chill until ready to serve. Recipe by Mark Satterly Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Oct 17, 98
A Message from our Provider:
“Jesus: Because only the best will do”