Promised Land CSA » Fusilli with kidney beans
Hearty fusilli pasta in a flavorful tomato-chili sauce with cooked red kidney beans and aromatic herbs—served straight from Sarah Maxwell’s Vegetarian Pasta Cookbook.
Ingredients
- 1 lb fusilli (short twists)
- dash of olive oil
- 2 cans (14 oz) chopped tomatoes
- 1 onion; sliced
- 1 T dried parsley
- dash of chili powder (or to taste)
- salt and freshly ground black pepper
- 2T tomato paste
- 2/3 c. dry red wine
- 2 c. cooked red kidney beans
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