Black bean and pasta bowl
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans (dried) |
| 2 | tablespoons | Oil |
| 1 | large | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 2 | cans | Chicken broth |
| 1 | can | (28-oz) tomatoes; and juice |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Red wine |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Salsa |
| 1 | Red pepper; chopped | |
| 1 | cup | Uncooked elbow macaroni |
| 2 | Green onions; chopped | |
| 2 | tablespoons | Cilantro |
Directions
Cover beans with water. Bring to a boil and boil for 2 minutes. Let stand for 1 hour; drain. Heat oil and sauce onion and garlic. Add beans and broth. Simmer, covered, for 1-½ hours. Add remaining ingredients except macaroni and red pepper; simmer 15 minutes. Meanwhile cook pasta according to package directions; drain. Add pasta and red pepper. Simmer 5 minutes and serve.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .