As I already mentioned, this dish is vegetarian sustainable, and with the right choice of pasta it can be suitable for vegan diet as well. Besides, it will keep you full for quite a long time.
- 250 g dried pasta
- 2 cups red beans (cooked and drained)
- 1 cup corn
- 350 ml tomato sauce
- 2 medium-sized onions
- to taste salt and pepper
- 1 teaspoon red pepper flakes (hot, if you wish)
- 1 teaspoon dried thyme
- 1 tablespoon pepper paste (optional)
- 3-4 tablespoons oil
Note: use a 200 ml cup for measuring the ingredients.
1. Bring some water to boiling and add a pinch of salt. Add the corn and cook for a few minutes until soft. Drain and set aside.
2. In case you are using dried beans instead of canned, you will need 1 cup of it. Put them in cold water and cook until soft, without adding any spices, but make sure the grains remain wholes. Drain and set aside.
If you decide to do it the quicker way, just drain the canned beans and measure up 2 cups of bean grains.
3. Bring some water to boiling and add salt. Add pasta and cook it al dente. Drain and set aside.
4. Pour the oil into a bigger pot and heat it. Add finely chopped onions and cook stirring occasionally until soft and browned. Add some water, if necessary, so that onion can soften without burning.
5. Add beans and corn to the onion, spice with some salt and pepper to taste, add red pepper flakes and pepper paste and combine. Cook for a couple of minutes stirring often, and then pour the tomato sauce. When it comes to a boil, add thyme and doctor the taste with some more salt and pepper, if necessary. If the sauce is too sour, you can add a pinch of sugar to make it milder and more pleasant. Simmer for a couple of minutes stirring often and remove from fire.
Serve warm, sprinkled with some grated Parmesan cheese or some dried thyme or parsley.
Enjoy and bon appétit!