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I'm trying to cook healthier these days, so I often make bean dishes twice a week or so. At least once a week, I make enough of my 3 Can Veggie Chili so that there are leftovers for my husband to take for lunch.
Last week, he complained that the chili was too runny. He had put his lunch bag in the car upside down, and the liquid ran out of the plastic container and got all over everything.
So this week, I decided to try something different - instead of using canned tomatoes, I tried using sundried tomato pesto. I had bought the California Sun-Dry brand when it was on a unadvertised buy one, get one free sale at Publix. Otherwise, this wouldn't be that frugal a recipe.
It came out pretty yummy! I served it over seashell pasta and nstead of topping the chili with shredded Cheddar cheese, I topped it with some grated Parmesan. Pretty yummy!
Here's the recipe:
BLACK BEANS WITH SUNDRIED TOMATO PESTO
8 oz dried seashell pasta
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 15-oz can black beans, drained
4 oz prepared sundried tomato pesto
(I use the California Sun-Dry brand, found in the produce section of Publix)
2 tbsp water
1/2 tbsp garlic powder
1/2 tbsp chili powder
1 tsp hot pepper sauce
Parmesan cheese to taste
Cook the pasta according to package directions.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and saute for 3 minutes. Add the red pepper and saute for another 2 minutes.
Rinse the black beans and add them to the skillet. Add the pesto and the water. Mix until the pesto is distributed throughout the dish. Add the garlic powder, chili powder, and hot pepper sauce.
Cover and turn heat to medium-low. Simmer for 10 minutes.
Serve over cooked seashell pasta. Add grated Parmesan to taste.
Makes 4 servings.
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