Real spicey chickpea/butterbean pasta

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Recipe by: timbilo

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Your favorite pasta
2 cn Chickpeas, drained and
Rinsed
2 cn Butterbeans including
Liquid
1 cn Vegetable stock (14 1/2
Oz)
3 lg Chili peppers

----------------IF CHILI PEPPERS ARE NOT HOT---------------------
1 To 2 jalepanos
1 ea Tobasco sauce to taste

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute in
stock (include the seeds) for about 2 minutes. Add chickpeas and more
veg stock and cook for 5-10 mins. Add the butterbeans with liquid and
the rest of the veg stock. Let simmer and liquid reduce some.

If chilis are not hot enough, puree in blender or chopper 1 or 2
jalepanos and add. Then add tobasco to taste.

I am drooling thinking about the leftovers in the fridge. I can't
wait to make and eat more.

Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX#pbs.org

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
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