Recipes

Comforting pasta, hearty red beans and a cheesy sauce - perfect for tonight's dinner.

Preparation Instructions

Directions

1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about five minutes or until softened; add garlic, cook an additional minute. Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet.

2. Add strained tomato, water and pasta. Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.

3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.

Tip: Cooking your own beans from the bulk section will save tons of money!

Slow Cooker Method: To prepare simply rinse the beans well and place in a large bowl. Cover with plenty of water – the beans will soak in quite a bit. Let sit overnight.
Drain and place beans in slow cooker; cover beans with water or broth; cook on low for six hours. Let cool; spoon into freezer safe baggies – about 2 cups at a time and freeze flat until ready to use.

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