Beans Peas Pasta

Date: Tue, 01 Feb 94 12:24:54 EST
From: fry26@cas.org (Fred Yaeger)

Red (or Kidney) Beans with Peas and Pasta

1 cup dry, uncooked red (kidney) beans, soaked overnight
OR
1 can canned kidney (or red) beans, drained and rinsed
(~16 oz)

2 cups pasta (we use rainbow whole wheat elbows), uncooked
2 cups frozen green peas

1/2 T olive oil
1/4 cup white wine vinegar
2 T lemon juice
1/2 t salt
1/2 t pepper
1 t oregano
2 t sugar
garnish with parsley

If you use DRY beans, SOAK them in water overnight. DRAIN. Cook in 1 quart
fresh water for 2 hours. Check every so often after one hour cooking, to
make sure they dont overcook (start to fall apart). DRAIN.

If you use canned beans, DRAIN AND RINSE.

COOK pasta, DRAIN, CHILL in cold water.

Put, beans, pasta and peas in a big-enough bowl. ADD all OTHER ingredients.

Serves 6-8 big (main) portions.

Adapted from Jeff Smith's, The Frugal Gourmet, 1984 edition, pg 115.