RCI-VG.004.1231.001
Simple Bean Pasta
Beans, Light Kidney, Dry by the USDA, public domain government resource—original source of recipe Serves: 4
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- light kidney beans2 cupscooked
- 1 tablespoon
- onion1 unitchopped
- carrots1 cupdiced
- celery1 cupdiced
- (15½ ounce can) peas1 cupdrained
- x 10 ounce can low-fat cream of mushroom soup1 unit
- 1 cup
- egg noodles3 cupscooked
- 1 teaspoon
Method
1
Heat canola oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened and translucent.
2
Add diced carrots and celery to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
6 minutes
3
Stir in the cooked light kidney beans and drained peas, combining them well with the vegetables.
4
Pour in the cream of mushroom soup and fat-free milk, stirring until smooth and well combined.
5
Add black pepper to taste and stir the mixture thoroughly.
6
Simmer the mixture over medium-low heat for 8-10 minutes, stirring occasionally, until heated through and flavors have blended.
10 minutes
7
Fold in the cooked egg noodles gently until evenly distributed throughout the sauce.
8
Cook for an additional 2-3 minutes, stirring gently to warm the noodles and ensure all ingredients are heated through.
3 minutes