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Pasta and Red Beans

  • Yield 8 servings

Ingredients

5 cups low-sodium vegetable broth
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon minced garlic
8 ounces uncooked pasta
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
3/4 cup diced onion
1 can (15-ounce) can no-salt-added kidney beans, rinsed and drained

Instructions

  1. Combine broth, cumin, chili powder and garlic in slow cooker. Cover and cook on high until mixture comes to a boil. Add pasta, vegetables and beans. Stir together well. Cover and cook on low 3 to 4 hours.

Recipes from 500 Heart-Healthy Slow Cooker Recipes by Dick Logue, Fair Winds Press, 2010.

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