HEARTY KIDNEY BEAN PASTA

HEARTY  KIDNEY  BEAN  PASTA:

INGREDIENTS:                     ( serves 6 )

2X410  g  tins kidney beans, rinsed
                  and drained
100  ml  olive oil

200  g piece of turkey bacon, chopped

1  large onion, finely chopped

3  cloves garlic, crushed

Rosemary, two sprigs, finely chopped

1  cup non-alcoholic red wine

2  cups beef stock

410 g tin whole tomatoes

1/2  cup tomato passata

Sea salt and freshly ground black pepper, to taste

200  g baby elbow macaroni, prepared according

                      to packet instructions and kept warm

2  tbsp  extra virgin olive oil, for garnishing

Freshly grated parmesan, for garnishing

METHOD:

• In a saucepan, heat olive oil over medium heat and add turkey bacon. Cook until crisp. Add onion, garlic and rosemary and cook gently until softened.
• Add beans and cook, stirring well for a few minutes. Now add the non-alcoholic wine, bring to a boil and simmer until the bean stew is reduced by half.
• Add beef stock, tomatoes and tomato passata and simmer for 45 minutes. Season with salt and pepper. Now divide the cooked pasta between 6 plates and spoon the kidney beans sauce over.
• Season with extra virgin olive oil and parmesan and serve immediately.