Pasta with kidney beans & bacon.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | millilitres | 2 tsp sunflower oil. |
| 1 | large | Onion peeled and chopped. |
| 1 | Clove garlic crushed. | |
| 125 | millilitres | 0,25 tsp chili powder. |
| 225 | grams | 8 oz wholemeal pasta. |
| 400 | grams | 14 oz can kidney beans |
| Drained | ||
| 400 | grams | 14 oz can chopped tomatoes |
| 100 | grams | 4 oz lean bacon cut into |
| Bite sized pieces | ||
| 200 | grams | 7 oz can sweetcorn drained. |
| 75 | millilitres | 0,5 tbsp tomato puree. |
| Ground black pepper. | ||
| 30 | millilitres | 2 tbsp chopped fresh parsley |
Directions
Heat the oil in a pan and cook the onion for about 8 minutes until soft. Add the garlic and chili powder and fry for 1 minute. Cook the pasta in a large pan for about 10 minutes until tender. Drain. When the onion is softened, add the beans, tomatoes, bacon, sweetcorn, tomato puree and black pepper. Simmer for 15 minutes. Mix the pasta with the bean sauce and simmer for 5 minutes. Sprinkle with parsley and serve.