Chili Beans and Pasta in a Dutch Oven

survival beans and pasta
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Chili Beans and Pasta in a Dutch Oven is yet another take on the classic Red beans and Rice recipe.   This recipe used macaroni, but you can use just about any pasta you may have on hand.  Small pasta is better.

This is a great recipe to cook up a bunch of chow to have plenty of left overs for the next day. Add more beans and or pasta to stretch this dish.

 

 

Prep Time: 5 min
Cook time: 2 hours
Difficulty: easy

 

Ingredients for Chili Beans and Pasta

  • 4 c ;water
  • 1 lb Dried pinto or white beans
  • 1 md Onion; chopped about 1/2 cup
  • 2 Cloves garlic; finely chop.
  • 1 tb Chili powder
  • 1 ts Salt; optional
  • 1 cn Tomatoes (28 oz); undrained
  • 2 c Small macaroni shells (3 oz)
  • 1 c Monterey jack or cheddar ch. 4 oz.
  • 1/2 c Green onions with tops; sliced

Directions For Chili Beans and Pasta

  1. Heat water and beans to boiling in Dutch Oven. Boil 2 minutes; remove from heat Cover and let stand 1 hour. Drain. Add new water to cover.
  2. Add onion, garlic, chili powder and salt. Boil. Reduce heat. Cover and simmer about 1 hour 30 minutes or until beans are tender.
  3. Stir in tomatoes, chilies and macaroni; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until macaroni is tender. Sprinkle each serving with cheese and green onions.

 

Chili Beans and Pasta in a Dutch Oven on March 8, 2015 rated 4.4 of 5
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