You are here: Home » Recipes » Pasta and Red Beans Pasta and Red Beans Recipe by Our Cookbook Collection Yield 8 servings PrintEmail Ingredients 5 cups low-sodium vegetable broth1 teaspoon cumin1 tablespoon chili powder1/2 teaspoon minced garlic8 ounces uncooked pasta1/2 cup diced green bell pepper1/2 cup diced red bell pepper3/4 cup diced onion1 can (15-ounce) can no-salt-added kidney beans, rinsed and drained Instructions 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.