I've had this vegetarian recipe in my repertoire for years but I always used regular macaroni. Now that there are some great gluten-free pastas I've easily changed it to a gluten-free dish. It is a quick and easy stand-bye that is satisfyingly good!
Ingredients
2 t olive oil
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1 t garlic, minced
2 t cumin
1 t chili powder
1/4-1/2 red pepper flakes (depending on how spicy you want it!)
1 1/2 t salt
2 cups water
16 oz. canned tomatoes, diced
8 oz. dark red kidney beans, drained and rinsed
2 cups gluten-free elbow macaroni
2 T fresh cilantro, chopped
Directions
Cook macaroni according to package direction and set aside. Be careful not to overcook as the noodles will lose their texture.
Heat olive oil in medium pot over medium-high heat. Add onion and red pepper to heated oil and saute for 1 minute. Stir in garlic and cook for 30 seconds. Add cumin, chili powder, and red pepper flakes. Cook 1 minute. Stir in water and tomatoes. Cover and bring to a boil. Add cooked macaroni and kidney beans. Cook for 3 minutes. Stir in cilantro. Makes 6 servings.
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