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Spaghetti with Kidney Beans Sauce
February 27th, 2009 Madhuram Posted in Food Blog Events, Italian Cooking, Vegan Pasta Dishes | 
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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.
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.
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.
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.
This spaghetti recipe goes to Vaishali’s It’s a Vegan World – Italian event.
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November 4th, 2009 at 3:37 am
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.
April 16th, 2009 at 10:26 am
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.
March 3rd, 2009 at 6:34 pm
Wow!! Loved this combo..You have given the Indian touch:) You are very Creative.
March 3rd, 2009 at 9:15 am
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.
March 2nd, 2009 at 11:19 pm
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.
March 1st, 2009 at 4:10 pm
Nice idea to add kidney beans to speghatti! Looks awesome Madhu!
March 1st, 2009 at 12:06 pm
I fully agree with Vaishali.Healthy and perfect and the pic is toooo mouthwatering.Waiting for your leftover recipe.