Eggless Bars/Brownies Eggless Breads Eggless Cakes/Cupcakes Eggless Cookies Eggless Muffins Submit Your Eggless Recipe
About Egg Substitutes Silken Tofu Recipes Flax Seed Meal Recipes Pureed Fruit Recipes Ener-G Recipes Vinegar Recipes Yogurt/Buttermilk Recipes
Baking Measurements Flour Substitutions
Low-Fat Baking Recipes Whole Wheat Recipes Oats Recipes

Spaghetti with Kidney Beans Sauce

Spaghetti with Kidney Beans Sauce

Couple of months back I tried a spaghetti recipe. I prepared some rajma using red kidney beans, cooked whole grain spaghetti as per package directions and topped the pasta with rajma. That was one satisfying meal. I wanted to prepare something similar with Italian flavors. I came across a sauce recipe with borlotti beans in a book called Vegetarian Bible. I didn’t have that beans in hand, so I thought I would use canned kidney beans instead, add some Italian seasoning and top it over the cooked spaghetti. And that’s how this spaghetti recipe was born.

Ingredients
Spaghetti, uncooked I used half a pack of 13.5oz pack
Olive oil 2 teaspoons
Onion, large, thinly sliced 1
Kidney beans One 15.5oz can or 2 cups cooked beans
Tomato sauce, I used Prego Heart Smart Italian Sauce 2 cups
Itaian seasoning/or fresh/dried herbs of your choice as per taste
Salt and Pepper to taste
Baking soda a pinch (optional)

Yield: The above measurement makes a lot of pasta and sauce. It was definitely more than enough for the 2 of us. So you may want to halve the measurements to make a smaller serving. I found out another way to use the leftovers, will post it shortly. Actually that leftover spaghetti recipe was a bigger hit with my son than the original one.

Procedure 1 Heat the olive oil in a large skillet over medium heat.
Simultaneously boil water in a large stock pot to cook the spaghetti.

2 Add the onion and cook, stirring occasionally for about 5 minutes, until softened.

3 Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1
teaspoon of dried Italian seasoning.

4 While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked,
drain it, reserving 1/2 to 1 cup of the water. Add the reserved water to the sauce if required.

5 Increase the heat and bring the sauce to a boil, stirring. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until th sauce has slightly reduced.

6 Add salt/pepper to the sauce as per taste, transfer to a serving bowl. Serve the sauce over pasta and enjoy a hearty meal.

My Notes 1 For the pasta I used Barilla whole grain thin spaghetti. It tastes
so good and is healthy too. My tall stockpot is burried somewhere in the closet and I didn’t have the patience to take it out. So I broke the spaghetti into half and cooked it in a big sauce pan.

1 I read in a magazine that adding baking soda to tomato sauce or any other tomato dish would reduce
the acidity of the tomatoes. Since we are slightly sensitive to excessive tomatoes I added it.

Print This Recipe Print This Recipe

  • Share/Bookmark

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Related Recipes
Leftover Spaghetti Pie Pepporanata – Cooking this is easier than pronouncing it! Vegan Pasta with Creamy (Tofu) Tomato Sauce Curried Pasta and Vegetables – A Vegan Pasta Dish Colorful and Healthy Beet Pasta Garden Vegetables And Navy Beans Vegan Soup – Your Recipe Rocks Asparagus and Pepper Stromboli Colorful Lemon Pepper Pasta – A Diet Food Zucchini Pappu or Zucchini Daal

17 Responses to “Spaghetti with Kidney Beans Sauce”

Pages: [2] 1 » Show All

  1. 17
    hungryVegMuncher Says:

    Looks and sounds both delicious and intriguing.. do you drain the beans, or use all the juice?

    I usually drain and rinse the beans before using.

  2. 16
    abc Says:

    Hi Madhuram
    I love almost all kinds of beans and pasta. Made it last night using Whole Wheat Penne Pasta, Mexican Black Beans and home made Pasta Sauce. Thank you so much for this great idea.

    You’re welcome abc.

  3. 15
    Pavithra Kodical Says:

    Wow!! Loved this combo..You have given the Indian touch:) You are very Creative.

  4. 14
    Deepa Says:

    You’re extremely artistic, Madhu. I was browsing thru some of your recipes today and that struck me! –Deepa

    Thanks Deepa. Sometimes it’s (food styling) my husband’s idea too.

  5. 13
    Alka Says:

    Hey i have this one Can of Pinto beans lying in my refrigerator,which was a result of my greedy shopping ,when i chanced upon it at a new food mall,i thought it to be exotic and cudnt help purchasing it(i m soooo bad).Will that go with this spaghetti? or does anywhere around have some good recipe with it?something acceptable to Indian or Indochinese palette.

    Pinto beans is a mushier than kidney beans. So you cannot stir it very well, because it will get mashed. You can eat it plain or toss it in a salad.

  6. 12
    Priya Sriram Says:

    Nice idea to add kidney beans to speghatti! Looks awesome Madhu! :)

  7. 11
    Sweatha Says:

    I fully agree with Vaishali.Healthy and perfect and the pic is toooo mouthwatering.Waiting for your leftover recipe. :razz:

Pages: [2] 1 » Show All

Leave a Reply

Link to this recipe:

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Spaghetti with Kidney Beans Sauce



XML Sitemap