Pasta With Bean Sauce Recipe
Summary
Ingredients
| Elbow macaroni | 2 Cup (32 tbs) | |
| Water | 2 1⁄2 Quart, boiling | |
| Cooking oil | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1⁄4 Cup (4 tbs), chopped | |
| Butter | 2 Tablespoon | |
| Kidney beans | 14 Ounce, drained | |
| Tomatoes | 14 Ounce, canned | |
| Tomato sauce | 7 1⁄2 Ounce | |
| Basil | 1⁄2 Teaspoon | |
| Marjoram | 1⁄2 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Cheddar cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 837 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.5%
Saturated Fat 12.3 g61.3%
Trans Fat 0 g
Cholesterol 54.2 mg18.1%
Sodium 1462.3 mg60.9%
Total Carbohydrates 116 g38.7%
Dietary Fiber 20.4 g81.6%
Sugars 11.6 g
Protein 41 g81.2%
Vitamin A 36.4% Vitamin C 57.7%
Calcium 39.7% Iron 52.7%
*Based on a 2000 Calorie diet
Directions
1) In a large saucepan boil water. Add macaroni, cooking oil and first amount of salt and cook for 5 to 7 minutes until just tender.
2) Drain macaroni from water.
3) Transfer macaroni back to the pot.
4) In a large saucepan saute onion and green pepper until soft.
5) Mix the remaining ingredients and cook.
6) Heat and stir until heat.
7) Add the sauce to the macaroni.
SERVING
8) Serve hot.
Chef
