Bean sauce for rice or pasta

Yield: 8 servings

Measure Ingredient
1 pounds Red kidney beans
3 quarts Water
½ cup Olive oil
6 Cloves garlic -- chopped
½ cup Parsley -- chopped
6 ounces Tomato paste
Salt and pepper
1 pounds Elbow macaroni

Place the beans and water in a large covered pot over high heat.

Bring to a boil, remove the cover, and lower the heat to medium. Add the olive oil. Simmer uncovered, stirring frequently, for 1½ hours, until the beans are barely tender. Add the garlic, parsley and tomato paste. Continue simmering, stirring frequently, for another 45 minutes to 1 hour, until the beans are tender. Add salt and pepper. Spoon the sauce over cooked pasta. Sprinkle with additional pepper.

Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking

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