Spaghetti With Kidney Beans Sauce

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Spaghetti With Kidney Beans Sauce might be a recipe you should try. This recipe makes 3 servings with 121 calories, 4g of protein, and 3g of fat each. For $1.48 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Eggless Cooking requires solid pack pumpkin, olive oil, onion, and tomato sauce. It works well as a rather inexpensive side dish. 30 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 85%. Kielbasan and Kidney Beans, Roasted Kidney Beans, and Kidney Beans and Rice are very similar to this recipe.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the olive oil in a large skillet over medium heat. Simultaneously boil water in a large stock pot to cook the spaghetti.Add the onion and cook, stirring occasionally for about 5 minutes, until softened.Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1 teaspoon of dried Italian seasoning.While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked, drain it, reserving 1/2 to 1 cup of the water. Add the reserved water to the sauce if required.Increase the heat and bring the sauce to a boil, stirring. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until the sauce has slightly reduced.Add salt/pepper to the sauce as per taste, transfer to a serving bowl. Serve the sauce over pasta and enjoy a hearty meal.

 

Step by step:

1. Heat the olive oil in a large skillet over medium heat. Simultaneously boil water in a large stock pot to cook the spaghetti.

2. Add the onion and cook, stirring occasionally for about 5 minutes, until softened.Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1 teaspoon of dried Italian seasoning.While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked, drain it, reserving 1/2 to 1 cup of the water.

3. Add the reserved water to the sauce if required.Increase the heat and bring the sauce to a boil, stirring.

4. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until the sauce has slightly reduced.

5. Add salt/pepper to the sauce as per taste, transfer to a serving bowl.

6. Serve the sauce over pasta and enjoy a hearty meal.

Nutrition Information:

covered percent of daily need