Pasta With Red Kidney Beans |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is a favorite! Very quick for those days when you get out of work late. I got this years ago from the back of a Ronzoni pasta box. Now I use Barilla Plus multi grain pasta. Taste the pasta from time to time, the Barilla seems to take a bit longer than the regular elbow noodles. So good! Tastes fantastic with corn bread on the side. Ingredients:
2 (14 1/2 ounce) cans stewed tomatoes |
2 (14 1/2 ounce) cans dark red kidney beans |
2 cups water |
1/4 cup dried parsley |
1/2 teaspoon garlic powder |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried thyme |
16 ounces elbow macaroni |
Directions:
1. Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
2. Add pasta, stir, turn off heat, and cover.
3. Stir frequently until pasta is tender.
4. Sprinkle with shredded cheddar cheese if desired.
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