Hearty Black Bean and Pasta Stew

INGREDIENTS

1 (16-ounce) can Black Beans, drained
1 (16-ounce) can Navy Beans, drained
1 cup tomato, coarsely chopped (about 1 large tomato)
3/4 cup small macaroni shells, uncooked
1/4 cup onion, chopped (about 1 small)
1 tablespoon basil leaves (chopped fresh) or 1 teaspoon dried basil leaves
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1 (14-1/2-ounce) can chicken broth
1/4 cup green bell pepper, chopped

PREPARATION

Mix all ingredients in a 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve hot. Suggestion: Serve with thick slices of lightly buttered and toasted French bread, sprinkled with garlic salt.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 4
Calories: 375
Carbohydrates: 67.4g
Fat: 2.1g
Cholesterol: 0mg
Protein: 23.7g
Fiber: 10.1g
Sodium: 354.9mg

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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