Mac and Beans Medley

Bell peppers, tomatoes, and beans add color and flavor to this meal, while the red pepper flakes add a little bit of heat.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.61 of 5 (62 ratings)

Food groups

• Grains: 1 ounces
• Vegetables: 1 1/4 cups

Ingredients

• 4 garlic cloves
• 1 bell pepper (green, red, yellow, or orange)
• 2 tablespoons cooking oil
• 1 can (14.5 ounces) low-sodium tomatoes, diced
• 1/2 teaspoon red pepper flakes, crushed
• 1 can (15.5 ounces) low-sodium beans, drained and rinsed (black, kidney, pinto or other)
• 2 cups cooked macaroni, without salt or fat added (or other pasta)

Directions

1. Wash hands with warm water and soap.
2. Peel and finely chop the garlic.
3. Core, seed, and finely chop the bell pepper.
4. Heat oil in large skillet over medium-high heat.
5. Add garlic and bell pepper.
6. Cook for one minute.
7. Do not let garlic brown.
8. Add diced tomatoes (do not drain) and red pepper flakes.
9. Cover the skillet and lower heat.
10. Cook for 10 minutes or until sauce is slightly thickened.
11. Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.
12. Serve hot.

Nutrition per serving

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Source

Recipe by: Champions for Change Recipes — Arizona Nutrition Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mac-and-beans-medley. Federal works are public domain in the United States.