Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Monday, 14 May 2012

Baked Bean Pasta

I made this pasta using baked beans and vegetables, for a party at home, and everyone loved it!!...even the kids liked it very much. Made from Capelli d'angelo pasta, which has been popular in Italy since the 14th century, it is very light and goes well in soups or as "pasta asciutta" with a seafood and other light sauces.


300gms Capellini pasta (serves 2-3 people) (see picture below)
1 can of Heinz Baked Beans (in tomato sauce)
1 Onion (finely chopped)
1 capsicum/green bell pepper
1-2 carrots (finely chopped)
7-8 chopped french beans
2 tablespoon vegetable oil/olive oil
1-2 green chillies (optional)
Salt to taste
1/4 teaspoon black pepper
¼ teaspoon red chilli powder, Optional (if you want to make it spicy)
Chopped Cilantro/Coriander leaves
2 cups water

Capellini Pasta

Cooking Method

1. Take a deep pan and add 2 tablespoon of oil into it. Once the oil gets heated add the chopped onion and stir fry it until light brown.
2. Now add the rest of the chopped vegetables and green chillies and stir fry for 2 minutes.
3. Add all the spices – salt, red chilli powder (optional), black pepper and stir the vegetables.
4. Now add the baked beans to the stir fried vegetables and mix well.
5. Add 2 cups of water into it. Once the water comes to boil, add the pasta and mix well. Cover the lid of the vessel and put the stove on medium to low flame. Let the pasta cook for 10 minutes until the water dries out.
6. After 10 minutes check if the pasta has cooked properly.
7. Garnish the dish with chopped cilantro/coriander leaves.
8. Your Baked Bean Pasta is now ready to be served.


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