Contributed By: leanno
Better Homes and Gardens (bhg.com)
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
1 15-ounce Can garbanzo beans, rinsed and drained
1 15-ounce Can red kidney beans, rinsed and drained
2 14 1/2-ounce cans diced tomatoes
1 8-ounce Can tomato sauce
1 Large onion, finely chopped (1 cup)
1/2 cup Chopped green or yellow sweet pepper
2 cloves Garlic, minced
2 to 3 teaspoons Chili powder
1/2 teaspoon Dried oregano, crushed
1/8 teaspoon Ground red pepper (optional)
1 cup Wagon wheel pasta or elbow macaroni
Shredded cheddar cheese (optional)
Preparation
1. In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired.
2. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese.
Cook's Notes
Nutrition Information
Calories: 273
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Total Fat: 2g
;
Carbohydrates: 53g
;
Protein: 14g
;
Vitamin A: 13%
;
Vitamin C: 57%
;
Calcium: 13%
;
Sodium: 868mg
;
Iron: 22%
;
Fiber: 10g