[recipe] Mexican Bean and Pasta Dish ~ vegan

[Guest guest]

Here's one of the recipes i tried to post yesterday that

didn't ever show up in the digest. It is from the 'Simply

Heavenly' cook book, but i made some of my own additions

and adjustments. This wold be great served with cornbread

or a side salad.

 

 

Mexican Bean and Pasta Dish

 

1 green bell pepper, finely chopped

1 medium onion, chopped

3 cloves garlic, minced

1 Tbs. vegetable oil

3 cans (14.5 oz. ) diced tomatoes

1/2 tsp. cayenne pepper

1/2 tsp. oregano

1/2 tsp. ground cumin

1 tsp. sea salt

3 cups vegetable broth

2 1/2 cups shell pasta (or your favorite shape)

1 1/2 cups frozen corn, thawed

2 cans kidney or pinto beans

 

SautŽ the bell pepper, onion, and garlic in oil until soft.

Add the tomatoes, seasonings and broth to the pot and

bring to a boil. Cook the pasta al dente, then drain.

Add the cooked pasta, corn and beans to the vegetable

mixture and simmer, uncovered, for 10 to 15 minutes.

Yield: 5 to 6 servings

 

~ pt ~

 

The three most beautiful things in the world:

a ship under full sail, a woman with child, and

a full moon.

~ Scots Gaelic triad

[Guest guest]

Now that the season is nearly here I wanted to use all of the fresh tomatoes

possible...this recipe sounds wonderful...if I were to substitute the canned

tomatoes with fresh ones how many do you think I would need?

linda

 

" ~ PT ~ " <patchouli_troll

 

Mexican Bean and Pasta Dish

 

1 green bell pepper, finely chopped

1 medium onion, chopped

3 cloves garlic, minced

1 Tbs. vegetable oil

3 cans (14.5 oz. ) diced tomatoes

1/2 tsp. cayenne pepper

1/2 tsp. oregano

1/2 tsp. ground cumin

1 tsp. sea salt

3 cups vegetable broth

2 1/2 cups shell pasta (or your favorite shape)

1 1/2 cups frozen corn, thawed

2 cans kidney or pinto beans

 

SautZ the bell pepper, onion, and garlic in oil until soft.

Add the tomatoes, seasonings and broth to the pot and

bring to a boil. Cook the pasta al dente, then drain.

Add the cooked pasta, corn and beans to the vegetable

mixture and simmer, uncovered, for 10 to 15 minutes.

Yield: 5 to 6 servings

[Guest guest]

Okay, let me do the math.....

8 oz. is one cup... so probably to replace a 14.5 oz. can

you'd need just shy of 2 cups chopped fresh tomatoes,

but i'd probably just go ahead and add a whole two cups

since they will cook down some.

 

~PT ~

 

All seasons are beautiful for the person who carries

happiness within.

~ Horace Friess

~~~*~~~*~~~>

, " linda " <lindai81 wrote:

>

> Now that the season is nearly here I wanted to use all of the fresh tomatoes

> possible...this recipe sounds wonderful...if I were to substitute the canned

> tomatoes with fresh ones how many do you think I would need?

> linda