Ingredients
32 oz stewed tomatoes
2 cups water
0.25 cup finely chopped parsley
0.50 tsp garlic powder
0.50 tsp ground black pepper
0.50 tsp thyme leaves
16 oz Creamette® Rotelle
15.50 oz kidney beans, drained, rinsed
6 oz shredded Cheddar cheese
Cooking Directions
1
Bring tomatoes, water, parsley and seasonings to a boil in large saucepan over medium heat.
2
Add pasta; simmer 20 minutes stirring frequently, until pasta is tender but firm.
3
Stir in kidney beans and cook 5 minutes longer.
4
Pour into serving dish; sprinkle with cheese.
Ingredients
Ingredients
32 oz stewed tomatoes
2 cups water
0.25 cup finely chopped parsley
0.50 tsp garlic powder
0.50 tsp ground black pepper
0.50 tsp thyme leaves
16 oz Creamette® Rotelle
15.50 oz kidney beans, drained, rinsed
6 oz shredded Cheddar cheese
Directions
Cooking Directions
1
Bring tomatoes, water, parsley and seasonings to a boil in large saucepan over medium heat.
2
Add pasta; simmer 20 minutes stirring frequently, until pasta is tender but firm.
3
Stir in kidney beans and cook 5 minutes longer.
4
Pour into serving dish; sprinkle with cheese.