1 Tbs vegetable oil
2 Tbs dried minced onion
1-2 cloves garlic, minced
1 green bell pepper, chopped
1 stalk celery, thinly sliced
1 1/2 tsp cumin
1 1/2 tsp paprika
1 1/2 tsp oregano
1/4 tsp salt
1/4 tsp ground cayenne pepper
15oz can diced tomatoes
1 1/2 cups tomato sauce
1 Tbs bottled hot sauce
15oz can red or pink beans, drained
1/2 cup frozen corn kernels
shredded cheddar cheese for topping
1) Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan, add onion, green pepper, and celery, and saute for about 5 minutes or until ingredients start to soften.
2) Add all spices to vegetable mixture and stir to combine. Add diced tomatoes, tomato sauce, and hot sauce. Stir to combine and simmer uncovered over medium heat for about 20 minutes.
3) While the sauce is simmering, drain the pasta and set aside. Add beans and corn to the sauce and cook 5 to 10 minutes more. Add the cooked pasta, stir and simmer to heat through.
Review: This was found in a teen's vegetarian cookbook. Needless to say, it was easy to make. I used a whole box of elbow macaroni to make the dish and shaved 10 minutes off the simmering. I had plenty of food to make lunch leftovers, which was fine because I thought this dish was pretty yummy.
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