Baked Bean and Pasta Casserole
Use pinto or kidney beans with molasses, onion, cooked pasta of choice and a dash of optional salt for this healthful and tasty dish.
19-oz can pinto or kidney beans, drained (or 2 cups cooked pinto or kidney beans)
3 tablespoons molasses
1 small onion, finely minced
4 cups cooked pasta, drained
Dash of salt (optional)
Preheat oven to 350 degrees. Mix all the ingredients together. Pour into casserole dish.
Bake at 350 degrees for 15 to 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.
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
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.
Yield: 4 servings
Calories, 76, carbohydrates, 3g, protein, 1g, fat, 7g, 0 cholesterol
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