Pasta With Red Kidney Beans

READY IN: 25mins
Recipe by cricketbird

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.

Top Review by zaynevrekar

I was absolutely at a loss this evening about what to make for dinner except for the fact that I wanted to go meatless and not order takeout. I had a look at my pantry and saw a variety of legumes and pastas so searched for this recipe. I made a few changes and am very pleased with the results. First of all, I chopped up an onion and several cloves of garlic and sautéed them in olive oil and butter. Next, I used one can apiece of Borlotti beans, Black beans, & Kidney beans that I thoroughly rinsed. After combining the previously mentioned ingredients, I brought them to a boil with stewed tomatoes, water, basil, a bit of Himalayan salt, freshly cracked black pepper, and an assortment of Italian herbs. After adding more water, I added organic tricolor calici pasta and quinoa-based macaroni noodles and boiled them to al dente. My harshest critic, also known as my youngest child, has happily eaten 3 servings thus far. Given these results from a recipe that took only about 40 minutes from start to serving, adding this to your cooking arsenal would be a great idea.

Ingredients Nutrition


  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.

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