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Two Bean Pasta


300 g Macaroni Noodles
2 lg onions (red)
2 cloves garlic minced
2 tablespoon olive oil
4 cups beef broth
10 oz. garbanzo beans (Chick peas)
10 oz dark red kidney beans
2 tablespoon tomato paste
1 tablespoon white vinegar (flavoured better tarragon, rosemary ....)
1 tsp chilli powder
2 tablespoon Ethiopian berbere
1 tsp crushed red peppers
1 tsp dried oregano (Rubbed)
1 tsp dried basil leaves (Rubbed)

In sauce pan sauté onions and garlic and olive oil. Add broth blend and spice, tomato paste and bring to boil. Boil 2 minutes. Stir in cooked pasta. Return to boil. Boil 2-3 minutes.

Makes 5 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.