Pasta and Red Beans

Pasta and red beans make for a delicious and satisfying combination. Pasta and Red Beans is a hearty and flavorful dish that combines the best elements of soup and chili. This recipe features pasta and red kidney beans cooked in a spicy vegetable broth, creating a comforting and satisfying meal. With the convenience of a slow cooker, you can easily prepare this delicious dish that will warm you up from the inside out.

This dish is versatile and can be customized with additional ingredients like vegetables, herbs, or spices to suit individual preferences.

INGREDIENTS:

• 5 cups (1.2 L) low-sodium vegetable broth
• 1 teaspoon cumin
• 1 tablespoon (7.5 g) chili powder
• ½ teaspoon minced garlic
• 8 ounces (225 g) uncooked pasta
• ½ cup (75 g) diced green bell pepper
• ½ cup (75 g) diced red bell pepper
• ¾ cup (120 g) diced onion
• 1 can (15 ounces, or 425 g) no-salt-added kidney beans, rinsed and drained

PREPARATIONS:

1. In the slow cooker, combine the vegetable broth, cumin, chili powder, and minced garlic. Cover and cook on high until the mixture comes to a boil.
2. Add the uncooked pasta, diced bell peppers, diced onion, and kidney beans to the slow cooker. Stir everything together well to ensure even distribution.
3. Cover the slow cooker and cook on low for 3 to 4 hours, allowing the flavors to meld together and the pasta to cook until tender.

YIELD: 8 servings

SPECIAL INSTRUCTIONS:

• Use low-sodium vegetable broth to control the salt content of the dish and allow the other flavors to shine.
• Adjust the amount of chili powder according to your preference for spiciness. You can add more or less depending on your taste.
• Feel free to customize the dish by adding other vegetables such as diced carrots or celery for added texture and flavor.

TIPS:

• Serve this Pasta and Red Beans dish as a main course, accompanied by a side of crusty bread or a fresh green salad.
• Garnish each serving with a sprinkle of fresh parsley or cilantro for added freshness and visual appeal.
• If you prefer a creamier texture, you can stir in a dollop of sour cream or Greek yogurt before serving.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave for a quick and easy meal option.

NUTRITIONAL INFORMATION PER SERVING:

• 216 g water
• 206 calories (7% from fat, 24% from protein, 70% from carbs)
• 12 g protein
• 2 g total fat
• 0 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 36 g carbs
• 6 g fiber
• 2 g sugar
• 185 mg phosphorus
• 83 mg calcium
• 2 mg iron
• 94 mg sodium
• 458 mg potassium
• 337 IU vitamin A
• 2 mg ATE vitamin E
• 21 mg vitamin C
• 0 mg cholesterol

CONCLUSION: Pasta and Red Beans is a versatile and satisfying dish that brings together the comforting flavors of pasta, red kidney beans, and a spicy vegetable broth. This recipe is not only delicious but also a nutritious option, providing a good balance of protein, carbohydrates, and fiber. With the ease of a slow cooker, you can enjoy a warm and hearty meal that will please your taste buds and nourish your body. Try this recipe for a flavorful twist on traditional pasta dishes.