Cowboy Bean Pasta
This cowboy bean pasta is a hearty high protein lunch or dinner, made with pinto, navy, and kidney beans and loaded with fresh vegetables & spices! A tasty recipe with pinto beans and fresh or frozen veggies that is ready in about 30 minutes.
Ingredients
- 1 12 ounce box pasta I used macaroni noodles
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 14-ounce can pinto beans drained and rinsed
- 1 14-ounce can navy beans drained and rinsed
- 1 14-ounce can kidney beans drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 14 ounce can Diced Tomatoes with juice
- 1 medium bell pepper diced
- 1 cup sweet corn
- 2 cups Vegetable Stock
- 2/3 cup barbecue sauce
- 1 jalapeno sliced
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large dutch oven over low heat. Add the onions and garlic and saute over low heat for 5 to 6 minutes until the vegetables begin to soften. Add the beans, chili powder, onion powder, diced tomatoes, bell pepper, corn, vegetable stock, and barbecue sauce. Bring to a boil, then reduce to a simmer and cook for 20 minutes over low heat.
- After the beans have cooked and the veggies have softened, stir in the barbecue sauce and the pasta. Taste and adjust seasoning to taste.
- When ready to serve, top with jalapenos, fresh herbs, and cheddar or sour cream if desired and enjoy!
Notes
Dietary Modifications
To make this recipe gluten free, ensure all ingredients you are using are certified gluten free (like the pasta, and any canned or packaged ingredients), and always check the labels of ingredients before using.Nutrition
Calories: 251kcalCarbohydrates: 44gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 774mgPotassium: 601mgFiber: 9gSugar: 12gVitamin A: 645IUVitamin C: 23mgCalcium: 86mgIron: 3mg
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