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Pasta with Kidney Beans
2 cans Joan of Arc dark kidney beans
1 large onion, finely chopped
1 stick butter
1 pound ditalini (little tube) pasta
Grating Cheese (I use asiago, but Parmesan or Romano would be fine)
Boil pasta according to package directions. Meanwhile, melt butter in medium
saucepan.
Add onion, and sauté until translucent. Add 2 cans Joan of Arc dark kidney beans
and their
liquid. Cook over medium heat until beans have softened (about 20 minutes).
Remove from
heat. Mash mixture with a potato masher until smooth and creamy, leaving some
beans intact.
Serve over ditalini and sprinkle with grating cheese.
Notes from the recipe submitter:
This is a particularly useful dish during the Lenten season.
Beans have been a huge staple in our diet.
My kids love it! It's so easy to have the ingredients on
hand in your cupboard. We use this recipe as a main dish,
with an Italian salad and good peasant bread, but it could
also be used as a side dish to accompany chicken or pork.
I hope you enjoy it as much as we do!
   
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