Simple Bean Pasta

Description

Beans, Light Kidney, Dry by the USDA, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 2 cups light kidney beans, cooked
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup (15½ ounce can) peas, drained
• 1 x 10 ounce can low-fat cream of mushroom soup
• 1 cup fat free milk
• 3 cups egg noodles, cooked
• 1 teaspoon black pepper

Directions

1. In a large pan, heat canola oil; add onion and cook over medium heat for 5 minutes or until tender, stirring frequently.
2. Over medium-high heat, add carrots, celery, peas, cream of mushroom and milk; bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Stir in beans, noodles and pepper.
5. Cook for 20 minutes over medium heat, stirring occasionally to prevent sticking.