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 |
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@....
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