Pasta With Red Kidney Beans Recipes

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PASTA WITH RED KIDNEY BEANS



Pasta With Red Kidney Beans image

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.

Provided by cricketbird

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
  • Add pasta, stir, turn off heat, and cover.
  • Stir frequently until pasta is tender.
  • Sprinkle with shredded cheddar cheese if desired.

Nutrition Facts : Calories 773, Fat 3.4, SaturatedFat 0.6, Sodium 509, Carbohydrate 152, Fiber 21.9, Sugar 12.8, Protein 36

SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH



Spaghetti puttanesca with red beans & spinach image

Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it's quick, easy and full of nutrients

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 14

100g wholemeal spaghetti
1 large onion , finely chopped
1 tbsp rapeseed oil
1 red chilli , deseeded and sliced
2 garlic cloves , chopped
200g cherry tomatoes , halved
2 tsp cider vinegar
1 tbsp capers
5 Kalamata olives , halved
1 tsp smoked paprika
210g can kidney beans , drained
160g spinach leaves
small handful of chopped parsley
small handful of basil leaves

Steps:

  • Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
  • Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
  • Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium

RED BEAN PASTA FAGIOLI



Red Bean Pasta Fagioli image

A hearty Italian Soup. This is a great soup to fix on a cool Saturday afternoon. It does take a little time to cook but the prep is super easy and quick.

Provided by TheBlueJeanChef

Categories     Beans

Time 3h45m

Yield 4-5 serving(s)

Number Of Ingredients 17

2 1/2 tablespoons olive oil
2 1/2 tablespoons butter (I use Smart Balance)
3 garlic cloves, crushed
1 small onion, roughly chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon dried rosemary, crushed
1 ham hocks or 2 slices country ham
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 cup dried dark red kidney beans, washed and drained
2 bay leaves
4 inches piece parmesan rind, more for garnish
1/2 cup small pasta, Ditalini for example
1 1/2 cups extra small pasta, I use Private Select Stars
1/2 cup chopped frozen spinach
ground pepper
kosher salt
1 1/2 cups chicken broth

Steps:

  • In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
  • Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

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