MAIN DISH

CREOLE RED BEANS AND PASTA

You can stretch the recipe with another can of beans and additional broth to taste. Substitute vegetable broth for a vegetarian version.

• 3/4 cup canned condensed chicken broth, chilled and defatted (divided)

• 1 ½ cups chopped onion

• 1 medium bell pepper, chopped

• 1 cup chopped celery

• 2 teaspoons minced garlic

• 1 teaspoon dried oregano

• 1/4 teaspoon salt

• 3/4 teaspoon dried thyme

• 3/4 teaspoon dried basil

• ½ teaspoon paprika

• ½ teaspoon each black and white pepper, or to taste

• 1/8 teaspoon cayenne, or to taste (optional)

• 1 (28-ounce) can crushed tomatoes

• 1 teaspoon sugar

• 2 bay leaves

• 1 (16-ounce) can red kidney beans, drained and rinsed

• ½ pound dried pasta, cooked

Warm 1/3 cup of the broth in a Dutch oven over medium heat; add onions, bell pepper and celery, stirring constantly for 1 minute. Add garlic and seasonings, cooking until onions are transparent, about 5 minutes. Stir often, adding more broth as needed to prevent sticking.

Add tomatoes, sugar and bay leaves. Reduce to medium-low heat and cover; simmer for 20 minutes. Stir in the beans and cook 10 to 15 minutes until heated through, adding broth to achieve desired thickness. Remove bay leaf.

For each serving, ladle beans and sauce over 3/4 cup cooked pasta. Makes 6 servings.

Per serving: 273 calories (6 percent from fat), 0.9 mg cholesterol, 13 g protein, 53 g carbohydrate, 2 g fat, 6 g fiber, 270 mg sodium.

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