Thursday, June 20, 2013

Chili Bean Pasta –


 
Ingredients :

Olive oil – 1 tb-spoon + 1 t-spoon

Onion – 1 large, finely chopped

Red bell pepper – 1, diced

Green chilies – chopped, as per taste (use the less spicy chilies)

Garlic – 3 cloves

Jalapeno pepper – 1 large, seeded and diced

Ground cumin – 1 1/4th t-spoon

Freshly ground pepper – 1/4th t-spoon

Crushed tomatoes in puree – 1 can, 16 ounces

kidney beans – 1/2 bowl, soak (you can use black beans instead if you have it in your pantry)

Tomato sauce – 1 bowl

Water – 2 tb-spoons

Fusilli pasta – 2 bowls

Cilantro/coriander – 1/4th cup, finely chopped or 2 tb-spoons parsley

Procedure :

1. Soak beans overnight or atleast 6 hours. Cook them with little water in a pressure cooker.       

2. Bring a large covered pot of water to a boil over high heat.

3. Meanwhile warm the oil in a large deep skillet over high heat. Add the onions, bell peppers, green chilies, garlic and jalapenos, and stir to coat with the oil. Reduce the heat to medium-high and cook, stirring frequently, for 3-5 minutes, or until the vegetables are tender.Add the cumin and ground pepper, cook, stirring, for 30 seconds.

4. Add the crushed tomatoes, beans, tomato sauce and water to the vegetables and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 15 minutes, or until the flavors are blended. Uncover, increase the heat to medium and simmer for 5 minutes longer.

5. While the sauce simmers, addd the pasta to the boiling water. Return to a boil and cook for 10-12 minutes or according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.

6. Pour the sauce over the pasta, sprinkle with the cilantro or parsley and toss to mix well.

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