Yield: 8 Servings
|1 cup||Red kidney beans, soaked|
|1 cup||Elbow macaroni|
|1 large||Tomato, chopped|
|¾ large||Green bell pepper, diced|
|Salt & black pepper|
|⅓ cup||Olive oil|
|2 tablespoons||Red wine vinegar|
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