Pasta and Bean Skillet
1 cup salsa
2/3 cup uncooked elbow macaroni
3/4 cup water
2 tsp chili powder
1 can kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 cup shredded Cheddar (or Soy Cheddar)
1. Heat all ingredients except cheese to boiling in 10-inch skillet; reduce heat to low.
2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.
Serves 4. You could also substitute the elbow macaroni with small shells, farfalle (bow-tie), penne, or ziti.
– from a Betty Crocker Vegetarian cookbook that I got in a grocery line a few years ago
Question: Have you tried any of the polenta or cornmeal recipes? Do you like them? Should I keep posting them?