Hearty Black Bean and Pasta Stew
1 (16-ounce) can Black Beans, drained
1 (16-ounce) can Navy Beans, drained
1 cup tomato, coarsely chopped (about 1 large tomato)
3/4 cup small macaroni shells, uncooked
1/4 cup onion, chopped (about 1 small)
1 tablespoon basil leaves (chopped fresh) or 1 teaspoon dried basil leaves
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1 (14-1/2-ounce) can chicken broth
1/4 cup green bell pepper, chopped
Mix all ingredients in a 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve hot. Suggestion: Serve with thick slices of lightly buttered and toasted French bread, sprinkled with garlic salt.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
- Dry Bean Specialist_Announcement_2017...
- 2016 Dry Bean Research Report...