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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is fast food for a filling lunch. On a cold day, it is great to stop for a hot lunch and this one warms you down to your socks. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup dry pasta (250 ml, conchiole or macaroni) |
1 green bell pepper |
1 large tomato, finely chopped |
1 onion, finely chopped |
14 ounces kidney beans (400 g) |
2 cups chicken broth (500 ml) |
8 ounces chickpeas (235 g) |
1 teaspoon worcestershire sauce (5 ml) |
1 teaspoon dried basil (5 ml) |
1 garlic clove, finely chopped |
Directions:
1. Save time by mixing together all the dry ingredients in one bag, and repacking the canned beans in plastic bags.
2. At Camp: Mix together all the dry ingredients in a large pan, cover and bring to a boil. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. You can add an extra 1/2 cup/125 ml pasta if you want to thicken the dish up.
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