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This classic Italian pasta and bean dish is irresistibly good and cheap! Kids especially love it. You can speed up cooking time by preparing beans in a pressure cooker.
Ingredients
1 cup (180g) dried kidney beans
6 cups (1.4L) water
1 tsp (5mL) olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 carrot, thinly sliced
1 green pepper, chopped
2 cups (490g) canned stewed tomatoes
1 tsp (6g) salt (sea salt if on a corn-free diet*)
8 ounces (230g) pasta elbows, shells or macaroni
3 Tbsp (8g) fresh basil, chopped, or 1 Tbsp (6g) dried basil
Directions
Soak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid, leaving just enough to make a gravy-like sauce.
Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes.
In a separate pot, bring 2 quarts (1.9L) of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve
