Pasta and Beans
Pasta with Beans
  • Yield: 8 servings
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Pasta with Beans

By 2015-05-13

Key Points

  • Serving size: 241 grams
  • Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
  • Dried beans need to be soaked before they are cooked.
  • The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off heat and allow beans to soak in the water for 1-2 hours. *Do not add salt to the soaking water. Drain water and rinse with fresh water.
  • To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let the beans dry out, beans should always be covered with water.

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Ingredients

Instructions

  1. Heat oil in a large pot. Add garlic and cook until lightly browned.
  2. Add canned tomatoes and escarole. Bring to a boil.
  3. Cover and cook over medium heat for 10 minutes. Stir often.
  4. Add kidney beans and cook for 5 more minutes.
  5. Serve over hot cooked pasta. Enjoy!
  6. Refrigerate leftovers.

 

Nutrition facts per serving

Pasta with Beans_9-2015

Photo Credit: “Nudeln mit Rucola and Tomaten” by Katrin Morenz / CC BY-SA 2.0