Pasta With Red Kidney Beans

cricketbird's Note:

This recipe is a favorite! Very quick for those days when you get out of work late. I got this years ago from the back of a Ronzoni pasta box. Now I use Barilla Plus multi grain pasta. Taste the pasta from time to time, the Barilla seems to take a bit longer than the regular elbow noodles. So good! Tastes fantastic with corn bread on the side.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (14 1/2 ounce) cans dark red kidney beans
• 2 cups water
• 1/4 cup dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 16 ounces elbow macaroni

Directions:

1. Bring undrained tomatoes, undrained kidney beans, water, parsley and seasonings to a boil in large saucepan over medium heat.
2. Add pasta, stir, turn off heat, and cover.
3. Stir frequently until pasta is tender.
4. Sprinkle with shredded cheddar cheese if desired.

Reviews

[mandagirl]

I was short on time tonight, so I decided to try this recipe and I'm so glad I did! It's so easy to put together and so good! I served it with grated parmesan instead of cheddar.

[mitidieri]

I followed this recipe using regular elbow macaroni vs whole grain Barilla. The macaroni was still underdone, so I added an additonal cup of liquid. I also added 1/2 tsp salt, fresh parsley and a little extra garlic. Very good with shredded sharp chedder on top. This recipe could easily serve six to eight people. Too much for a family of four.