Spicey chickpea/butterbean pasta

Yield: 1 servings

Measure Ingredient
1 pack Your favorite pasta
2 cans Chickpeas, drained and
\N \N Rinsed
2 cans Butterbeans including
1 \N To 2 jalepanos
\N \N Liquid
1 can Vegetable stock (14 1/2
\N \N Oz)
3 larges Chili peppers
1 each Tobasco sauce to taste


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@....


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