Savory Red Beans and Rice
INGREDIENTS:
4 ea Cloves garlic, peeled 1 c Water, divided
2 T Olive oil
4 ea Cloves garlic, peeled 1 c Water, divided
2 T Olive oil
2/3 c 1/2 c 2 T 8 ea ounces dry pasta (such as : -penne, mostaccioli or : md red sweet red peppers, : -chopped OR two 12 ea jars roasted red sweet : -peppers, drained : loosely packed snipped : -fresh basil : OR 2 Tablespoons dried : -basil, crushed, divided : tomato paste, divided : red wine vinegar, divided : rigatoni), cooked and : -drained : Shredded Parmesan cheese : -(Optional)
In a large skillet, cook the fresh red peppers and garlic in the oil over medium heat, stirring occasionally, for about 20 minutes (OR, if using peppers from a jar, cook the garlic in the oil in a 2-quart saucepan for 3 to 4 minutes or until light brown). Place half of the peppers and all of the garlic in a blender or a food processor. Cover and blend or process until nearly smooth. Add half of the water, basil, tomato paste and vinegar. Cover and blend or process with several on-off pulses until the basil is just chopped and the mixture is nearly smooth. Transfer to the 2-quart saucepan. Repeat with the remaining peppers, water, basil, tomato paste and vinegar; transfer to the saucepan. Cook and stir the sauce over medium heat until heated through, Serve the sauce over hot cooked pasta, topped with shredded Parmesan cheese. Makes 4 main-dish or 8 side-dish servings. Per main-dish serving: 343 Calories; 8 g Total Fat (1 g Saturated Fat); 0 mg Cholesterol; 27 mg Sodium; 59 g Carbohydrate; 3 g Fiber; 10 g Portein Daily Value: 90% Vatamin A; 337% Vitamin C; 4% Calcium, 25% Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.
Submitted
In a large skillet, cook the fresh red peppers and garlic in the oil over medium heat, stirring occasionally, for about 20 minutes (OR, if using peppers from a jar, cook the garlic in the oil in a 2-quart saucepan for 3 to 4 minutes or until light brown). Place half of the peppers and all of the garlic in a blender or a food processor. Cover and blend or process until nearly smooth. Add half of the water, basil, tomato paste and vinegar. Cover and blend or process with several on-off pulses until the basil is just chopped and the mixture is nearly smooth. Transfer to the 2-quart saucepan. Repeat with the remaining peppers, water, basil, tomato paste and vinegar; transfer to the saucepan. Cook and stir the sauce over medium heat until heated through, Serve the sauce over hot cooked pasta, topped with shredded Parmesan cheese. Makes 4 main-dish or 8 side-dish servings. Per main-dish serving: 343 Calories; 8 g Total Fat (1 g Saturated Fat); 0 mg Cholesterol; 27 mg Sodium; 59 g Carbohydrate; 3 g Fiber; 10 g Portein Daily Value: 90% Vatamin A; 337% Vitamin C; 4% Calcium, 25% Iron. [Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995] Posted by Fred Peters.
Submitted