RED BEAN PASTA SAUCE
Make and share this Red Bean Pasta Sauce recipe from Food.com.
Provided by selfmadegirl
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- After having soaked the beans overnight or for at least 8 hours, place the beans in a large pot and cover with 6 cups of water. Add the bay leaves and the garlic cloves.
- Bring the beans to a boil over high heat and then reduce the heat to medium-low, keeping the beans at a simmer for an hour and a half, stirring frequently.
- Once the time is up, turn the heat off and set the beans aside. Leave them in the water with the lid on.
- Set a large pot of water to boil for your pasta. While you wait for the water to boil, prepare the rest of the sauce by heating the olive oil in a large, wide saucepan.
- Once the oil is hot, lower the heat to medium and add the onion and celery, stirring often. Be sure not to burn the mixture. Cook until the onion and celery have softened. This should take between 15 and 20 minutes.
- Drain the beans and add them to the mixture. Discard the bay leaves but add the garlic cloves to the mixture as well. Mash the cloves up so that they flavour the sauce. Add the red pepper flakes and salt to taste. Cook for 5 minutes and then turn the heat off while you cook your pasta.
- Once the water for the pasta has boiled, cook the pasta according to the package directions. Once the pasta is cooked, drain it and add it to the bean mixture. Turn the heat on low as you combine the pasta with the sauce. Add the parsley (optional) and serve immediately.
- Enjoy!
Nutrition Facts : Calories 279.1, Fat 27.2, SaturatedFat 3.8, Sodium 21.9, Carbohydrate 7.8, Fiber 2.3, Sugar 1.2, Protein 2.3
PASTA WITH RED KIDNEY BEANS
This recipe is a favorite! Very quick for those days when you get out of work late. I got this years ago from the back of a Ronzoni pasta box. Now I use Barilla Plus multi grain pasta. Taste the pasta from time to time, the Barilla seems to take a bit longer than the regular elbow noodles. So good! Tastes fantastic with corn bread on the side.
Provided by cricketbird
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
- Add pasta, stir, turn off heat, and cover.
- Stir frequently until pasta is tender.
- Sprinkle with shredded cheddar cheese if desired.
Nutrition Facts : Calories 773, Fat 3.4, SaturatedFat 0.6, Sodium 509, Carbohydrate 152, Fiber 21.9, Sugar 12.8, Protein 36
CREAMY SPAGHETTI AND BEANS
Risotto meets pasta e fagioli in this Tuscan classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
- Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
SPAGHETTI WITH WHITE BEAN SAUCE
Steps:
- Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
- Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
- Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.
PASTA AND BEANS (PASTA E FAGIOLI)
Steps:
- In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH
Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it's quick, easy and full of nutrients
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 14
Steps:
- Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
- Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
- Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.
Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
SPAGHETTI AND BEANS
My mom used to make this often. Kinda weird but tasty. I use Campbell's Vegetarian Beans but she always used Pork and Beans. That's up to you. Try it. You'll either love it or hate it.
Provided by Marich
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sauce pan heat the oil.
- Saute the onion till soft.
- Add the 2 cans of tomato sauce, the beans and the water.
- Simmer 10 minutes.
- Cook spaghetti according to directions.
- Drain (leave a bit wet) and put in large bowl.
- Top with bean sauce.
- Let sit a few minutes before serving.
- Add parmesan cheese.
- Serve with a salad and crusty bread.
Nutrition Facts : Calories 682.8, Fat 15.9, SaturatedFat 2.3, Sodium 953.5, Carbohydrate 117, Fiber 9.8, Sugar 16.9, Protein 21.4
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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