[recipe*] Mexican Bean and Pasta Dish

[Guest guest]

This is a super easy and wonderfully flavorful vegan

recipe I got from the 'Simply Heavenly' cookbook

written by those great vegan monks.

 

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 ~

 

The fair maid who, the first of May,

Goes to the fields at break of day

And washes in dew from the hawthorn tree,

Will ever after handsome be.