Pasta with kidney beans & bacon.
Yield: 4 Servings
Ingredients:
- 10 ml 2 tsp sunflower oil.
- 1 lg Onion peeled and chopped.
- 1 Clove garlic crushed.
- 125 ml 0
- 25 tsp chili powder.
- 225 g 8 oz wholemeal pasta.
- 400 g 14 oz can kidney beans Drained
- 400 g 14 oz can chopped tomatoes
- 100 g 4 oz lean bacon cut into Bite sized pieces
- 200 g 7 oz can sweetcorn drained.
- 75 ml 0
- 5 tbsp tomato puree. Ground black pepper.
- 30 ml 2 tbsp chopped fresh parsley
Instructions:
Heat the oil in a pan and cook the onion for about 8 minutes until soft. Add the garlic and chili powder and fry for 1 minute. Cook the pasta in a large pan for about 10 minutes until tender. Drain. When the onion is softened add the beans tomatoes bacon sweetcorn tomato puree and black pepper. Simmer for 15 minutes. Mix the pasta with the bean sauce and simmer for 5 minutes. Sprinkle with parsley and serve. 413 calories 1740 kj 21 5 g protein 72 6 g carbohydrate of which 11 4 g sugar 6 1 g fat of which 1 3 g saturates. 0 7 g sodium 14 7 g dietary fibre.
