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Light Summer Meal: Macaroni and Kidney beans

By on July 29, 2018

My family loves swimming and all we want to do on our summer vacation is to swim.  With us spending morning and afternoon lazing by the beach working our summer tans, the kids often get hungry.

This summer, we rented a sunny place in Zushi (for a week) with a supermarket close by so we could buy fresh produce everyday and cook it ourselves.

I usually fix some light but energy-packed meals making use of  fresh vegetables that are abundant and available during the summer months. Here’s one recipe my family enjoys.

 

Ingredients:

1 tablespoon tomato paste

1 large onion, chopped

8 cups water

4 garlic cloves, minced

1 tsp fresh oregano

1/2 tsp fresh thyme

2 tbsp chopped fresh parsley

1/2 tsp fresh rosemary, chopped

3-4 large fresh tomatoes, chopped

2 tablespoons extra virgin olive oil

300 grams kidney beans (soaked overnight in water)

300 grams elbow macaroni

1/2 cup freshly grated parmesan cheese

salt and pepper to taste

dried red hot pepper (optional)

Preparation:

Heat oil in a deep casserole and saute the garlic until golden brown. Add the chopped onions, beans and water. Bring to a boil. Add the tomatoes, tomato paste and cover. Reduce heat and simmer for about 50 mins to an hour or until the beans are tender.

Add pepper, oregano, rosemary and thyme. Cover and allow to simmer for another 10-12 minutes.  Season with salt and pepper.

In another casserole, boil water and add salt.  Bring to a boil. Add the elbow pasta and cook al dente according to package instructions.  Drain when cooked.

Add the macaroni to the beans. Stir and serve in individual bowls.

Garnish with chopped parsley and parmesan cheese as desired.

Voila, you have the perfect summer meal!

 

About Samantha Green