Pasta with creole sauce

3 to 4 serve

Ingredients

Quantity Ingredient
½ cup Dry kidney beans (or 1-1/3
. cups cooked)
5 cups Water
6 eaches Bay leaves
1½ cup Chopped onion
⅓ cup Dry red wine
½ cup Thinly sliced green bell
. peppers
2 cups Canned tomatoes, pureed
1 teaspoon Freshly minced garlic
1 tablespoon Dried oregano
½ teaspoon Dried thyme
⅛ teaspoon Cayenne
1 teaspoon Rice wine vinegar
Salt
¼ teaspoon Freshly ground black pepper
. (or to taste)
2½ ounce Dry pasta per person

Directions

By Mark Hill: "This tomato-based sauce is very spicy. The cayenne pepper is not meant to give it heat, but to contribute to the overall balance of flavors. This sauce is also delicious served over rice." If you are using cooked beans omit this step. Sort and rinse the beans, then soak overnight in water. Drain and cook the kidney beans in a separate pot with 5 cups of water and 4 bay leaves. Cook for 1-½ hours until tender. When the kidney beans are done, remove the bay leaves, drain, and set aside.

In another pot, braise the onions in the red wine. When the onions are soft, add the green pepper. Before the peppers are completely softened, add the tomatoes, garlic, oregano, thyme, and 2 bay leaves.

Stew all of this together for 20 to 25 minutes. Add the kidney beans, cayenne, and rice wine vinegar. Stir, then add salt and pepper to taste.

Cook the pasta in a large pot of boiling water, according to package directions without using salt, until al dente--tender but firm to the bite. Drain. Top with creole sauce.

Variation: Add 1 teaspoon Ancho Chili Puree with the tomatoes.

Note: To make Ancho Chili Puree, remove the seeds and soak 1 dried ancho chili in water for about 1 hour until it is soft and plump. Use enough water to cover the chili. Drain it and reserve the liquid.

Place the chili in a food processor or blender and puree. Add whatever reserved liquid is necessary to give the puree a smooth consistency and to yield 1 tablespoon of puree. It should not require more than a little water.

Serving size =1 cup sauce + 1 cup pasta 375 CALORIES, 1.0g FAT (0.2g saturated), 0mg CHOLESTEROL

From "Dr. Dean Ornish's Program for Reversing Heart Disease," ISBN 0-345-37353-7 (paperback), Ballantine Books 1991 ($15 USA, $19 Canada), p. 465.

Typos regretfully brought to you by Iris Grayson.

Submitted By IRIS GRAYSON On 04-21-95

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