Yield: 1 servings
|1 pack||Your favorite pasta|
|2 cans||Chickpeas, drained and|
|2 cans||Butterbeans including|
|1 \N||To 2 jalepanos|
|1 can||Vegetable stock (14 1/2|
|3 larges||Chili peppers|
|1 each||Tobasco sauce to taste|
IF CHILI PEPPERS ARE NOT HOT
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 mins. Add the butterbeans with liquid and the rest of the veg stock. Let simmer and liquid reduce some.
If chilis are not hot enough, puree in blender or chopper 1 or 2 jalepanos and add. Then add tobasco to taste.
I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.
Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@...
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....