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Date: Thu, 21 Apr 94 10:26:43 EDT
From: MPAX@pbs.org
Spicey Chickpea/Butterbean Pasta
1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers
(if chili peppers are not very hot you will also need)
1 - 2 jalepanos
tobasco sauce
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute
in stock (include the seeds) for about 2 minutes. Add chickpeas
and more veg stock and cook for 5-10 mins. Add the butterbeans
with liquid and the rest of the veg stock. Let simmer and liquid
reduce some.
If chilis are not hot enough, puree in blender or chopper 1 or
2 jalepanos and add. Then add tobasco to taste.
I am drooling thinking about the leftovers in the fridge.
I can't wait to make and eat more.
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