Vegetarian Macaroni with Kidney Beans, Bell Pepper and Cheese
A midweek bean macaroni with tomato sauce, bell pepper, onion, and a layer of cheese. The kidney beans take the place of minced meat, making the dish hearty yet vegetarian.
Method
- Cook the pasta in plenty of salted water for 1 minute less than indicated on the package. Reserve a mug of cooking water and drain.
- Rinse the kidney beans and let them drain. Chop the onion and finely chop the garlic.
- Heat the olive oil in a large frying pan. Sauté the onion and bell pepper for 4 to 5 minutes until they soften.
- Add the garlic, paprika powder, and oregano and cook for 1 minute more.
- Stir in the tomato sauce and kidney beans. Let simmer gently for 8 minutes, allowing the beans to absorb the sauce.
- Stir the pasta into the sauce. Add a splash of cooking water if the mixture becomes too thick.
- Stir half of the cheese into the macaroni and let it melt over low heat.
- Sprinkle the remaining cheese on top, cover the pan, and let it sit for another 2 minutes until the cheese softens. Season with pepper and possibly salt.
Tip. Mash a few kidney beans against the side of the pan; this will naturally thicken and enrich the tomato sauce.