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.