Pasta and Beans by Donna McErlain
Updated: Apr 15, 2020
Donna answered the call for recipe contributions with this quick and easy dish. Since I didn't have a picture, I figured I would make it and get our own picture. Of course, I didn't have all the right ingredients and so I used black beans instead of white which worked well. My husband and daughter both loved it.
This is a delicous, easy to make vegetarian dish. Perfect for a weeknight meal. My husband and I love our food a bit spicy so we added some chili pepper flakes which was just perfect.
Thanks Donna for a great recipe!
Photo Credit: Aimee Tai
16 oz can white beans (pea, navy,Great Northern, organic preferred)
3 Tbsp olive oil
3 onions, chopped
1 tsp. dried oregano
2 tbsp.dried basil
16 oz canned tomatoes,or 4 tomatoes, peeled, seeded, chopped
1/2 cup bean liquid
1/2 lb.rice elbow
Drain beans reserving liquid.
Heat 1-2 tbsp olive oil in a heavy casserole dish. Add onions, carrots, oregano and basil; cook until vegetables are wilted.
Add tomatoes, bean liquid, and salt, and pepper. Cover and simmer for about 10 minutes, until vegetables are tender.
Add the drained beans and simmer for another 10 minutes. Meanwhile, cook and drain the macaroni.
Toss with 1 Tbsp. more olive oil and then mix with the bean sauce.