Baked Bean and Pasta Casserole
Vegetarian Recipes
Use pinto or kidney beans with molasses, onion, cooked pasta of choice and a dash of optional salt for this healthful and tasty dish.
Recipe Ingredients
19-oz can pinto or kidney beans, drained (or 2 cups cooked pinto or kidney beans)
3 tablespoons molasses
Small onion, finely minced
4 cups cooked pasta, drained
Dash of salt (optional)
Recipe Directions
Preheat oven to 350 degrees. Mix all the ingredients together. Pour into casserole dish.
Bake at 350 degrees for 15-20 minutes. Serve hot.
Recipe makes 6 servings Baked Bean and Pasta Casserole.
Bonus: Cripsy Celery Salad
How about a crispy celery salad to go with the casserole? Flat leaf parsley, also known as Italian parsley, is not only a different shape than curly-leaf parsley but also has a stronger flavor.
Recipe Ingredients
Five or six outer celery ribs, trimmed and thinly sliced on the diagonal
Small, inner celery ribs, including the leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper, to taste
1/4 cup small whole fresh flat-leaf parsley leaves
Recipe Directions
Place all of the celery in a bowl. Toss with the oil and vinegar. Season with salt and pepper. Just before serving, toss with the parsley and mint. Serve immediately. It is delicious served on a bed of thinly sliced beets.
Nutrition information:
Yield: 4 servings
Calories, 76, carbohydrates, 3g, protein, 1g, fat, 7g, 0 cholesterol.
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Vegetarian Fact:
quinoa should be well All plant foods contain valuable phytochemicals that are known to protect the body from free-radical damage. Free radicals are unstable oxygen molecules that damage our cells and are linked to a number of debilitating diseases, such as cancer, coronary artery disease, cataracts, and even aging.
