Macaroni and Kidney Beans
|Dried kidney beans||1 Pound|
|Special oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm)|
|Elbow macaroni||1 Pound, half cooked and drained|
|Beef broth||2 Cup (32 tbs)|
|Dried ground red pepper||1⁄4 Teaspoon|
1.Rinse beans and put them in water sufficient to cover them.
2.Boil the ingredients and once done, let the beans stay in water for 1 hour.
4.In a saucepan, cook onion and garlic for 5 minutes in heated oil.
5.Put beans in the saucepan.
6.Pour water to cover the beans and let the ingredients cook for 1 1/2 hours on medium flame until the beans are soft.
7.Put salt after the beans are cooked for 1 hour.
8.Once done, strain.
9.Put macaroni, broth and red peppers in the pan and allow to boil.
10.Once boiled, cook further for 10 minutes on low flame.
11.Serve macaroni and kidney beans with grated sapsago cheese and garlic toast.
Serving size: Complete recipe
Calories 3821 Calories from Fat 638
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2595.7 mg108.2%
Total Carbohydrates 631 g210.4%
Dietary Fiber 87.8 g351.2%
Sugars 31.4 g
Protein 166 g331.9%
Vitamin A 0.1% Vitamin C 56.6%
Calcium 46.1% Iron 222.2%
*Based on a 2000 Calorie diet