Guest guest Posted December 7, 2008 Report Share Posted December 7, 2008 I was just going through my recipes to make a menu plan for this week, and I plan to make this one tomorrow. It is a wonderful tried and true recipe from the Simply Heavenly vegan cookbook. I am not vegan, so usually I sprinkle some shredded cheese on top with crushed torilla chips, and serve it with sour cream for those that want it. It is so delicious! 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 Sauté 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 ~ " Winter is the time for comfort - it is the time for home. " ~ Edith Sitwell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 OH this sounds WONDERFUL--I'll have to try this. I am vegan, so all I have to do is shred up some vegan cheddar cheese to go on top of it--thanks for sharing this! --- On Sun, 12/7/08, ~ PT ~ <patchouli_troll wrote: ~ PT ~ <patchouli_troll [recipe*] Mexican Bean and Pasta Dish Sunday, December 7, 2008, 10:33 AM I was just going through my recipes to make a menu plan for this week, and I plan to make this one tomorrow. It is a wonderful tried and true recipe from the Simply Heavenly vegan cookbook. I am not vegan, so usually I sprinkle some shredded cheese on top with crushed torilla chips, and serve it with sour cream for those that want it. It is so delicious! 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 Sauté 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 ~ " Winter is the time for comfort - it is the time for home. " ~ Edith Sitwell Quote Link to comment Share on other sites More sharing options...
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