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8
14
10
3
1
1
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ar
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oz
oz
oz
oz
cl
T
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Macaroni
can Red Kidney Beans
Tomatoes
Onion
Garlic
Olive Oil ExtV
-- Garnish
Parsley
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Prep - (15 min) - Overlap with Pasta prep.
- Scald TOMATOES 1 minute in Boiling Water. Quench under cold
water, peel, and chop fairly small.
- Dump tomato water from the pot (they were probaby waxed) refill with
fresh cold salted water as for any other pasta. Put on the burner and
bring to a boil.
- Meanwhile: Dice ONION small. Crush GARLIC and chop
small. Mix.
- Strain and rinse KIDNEY BEANS.
- Chop PARSLEY medium for garnish.
Run - (35 min) - Overlap with Pasta prep.
- When Salted Water is boiling, Stir in Macaroni. Give it
a few stirs to prevent sticking. Turn heat to moderate.
- Meanwhile: In a small pan heat Olive Oil and stir in
Onion mix. Fry stirring until just translucent.
- Stir in Tomatoes and fry stirring often until they are softened
and most liquid is gone, but don't overcook. Stir in Kidney Beans,
and when they are well heated turn off the burner until Macaroni is
al denté.
- When Macaroni is done, turn heat back up under Sauce. Add
a Tablespoon of Water if it is too dry.
- Drain Macaroni and pour back into the pot. At this time I stir
in a good dash of Olive Oil, a light sprinkle of Salt, and a sprinkle of
Black Pepper.
- Pour Sauce into the Macaroni and tumble to mix well.
- Serve hot garnished with Parsley.
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