Macaroni and Bean Medley

This colorful dish combines fiber-rich beans and lycopene-packed tomatoes for a heart-healthy, plant-powered pasta meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 garlic cloves, finely chopped · 14 kcal in the whole recipe
• 1 bell pepper, cored and finely chopped · 28 kcal in the whole recipe
• 2 tablespoons cooking oil · 202 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium diced tomatoes, undrained · 168 kcal in the whole recipe
• 1/2 teaspoon crushed red pepper flakes
• 1 can (15.5 ounces) low-sodium beans (such as black or kidney beans), drained and rinsed · 455 kcal in the whole recipe
• 2 cups cooked macaroni · 345 kcal in the whole recipe

Method

1. Finely chop the garlic and bell pepper. Heat the cooking oil in a large skillet over medium-high heat.

   

2. Add the garlic and bell pepper to the skillet. Sauté for about 1 minute, making sure the garlic does not brown.

   

3. Stir in the diced tomatoes with their juice and the red pepper flakes. Cover the skillet, reduce the heat to low, and simmer for 10 minutes until the sauce thickens slightly.

   

4. Add the drained beans and cooked macaroni to the skillet. Stir well and cook for another 5 minutes until everything is thoroughly heated, then serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.