Serves 4
303 cal · 26 min
Mac and Beans Medley
Recipe GLPRa142bf42780c61
A simple, flavorful one-skillet dish combining cooked pasta with beans in a light tomato sauce infused with garlic, bell pepper, and a hint of spice. This versatile side dish is quick to prepare and makes a satisfying accompaniment to any main course.
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Ingredients
4 garlic cloves, peeled and finely minced
1 bell pepper (green, red, yellow, or orange), cored, seeded, and finely diced
2 tablespoons cooking oil
1 can (14.5 ounces) low-sodium diced tomatoes, undrained
1/2 teaspoon crushed red pepper flakes
1 can (15.5 ounces) low-sodium beans (black, kidney, pinto, or other variety), drained and rinsed
2 cups cooked macaroni (or other pasta), prepared without added salt or fat
Directions
Wash your hands thoroughly with warm water and soap.
Peel and finely mince the garlic cloves.
Core and seed the bell pepper, then finely dice it.
Pour the cooking oil into a large skillet and heat over medium-high heat until shimmering.
Add the minced garlic and diced bell pepper to the hot oil.
Cook for about 1 minute, stirring frequently, until fragrant but before the garlic begins to brown.
Pour in the canned diced tomatoes with their liquid and stir in the red pepper flakes.
Cover the skillet, reduce the heat to medium-low, and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the drained and rinsed beans and the cooked macaroni to the skillet, stirring to combine.
Continue cooking, uncovered, for about 5 minutes, stirring occasionally, until all ingredients are heated through.
Divide among serving bowls and serve hot.
