Ingredients
4 garlic cloves
1 bell pepper (green
red
yellow
or orange)
2 tablespoons oil
1 can tomatoes
low-sodium (14-15 ounces
diced)
1 can beans
low-sodium (15.5 ounces
black
kidney
pinto or other
drained and rinsed)
1/2 teaspoon red pepper flakes (crushed)
2 cups macaroni (cooked
without salt or fat added or other pasta)
Steps
Wash hands with warm water and soap.
Peel and finely chop the garlic. Core, seed, and finely chop the bell pepper.
Heat oil in large skillet over medium-high heat. Add garlic and bell pepper. Cook for one minute. Do not let garlic brown. Add diced tomatoes (do not drain) and red pepper flakes.
Cover the skillet and lower heat. Cook for 10 minutes or until sauce is slightly thickened.
Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.
Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 299 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 164 mg |
| Carbohydrates | 46 g |
| Dietary Fiber | 10 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 84 mg |
| Iron | 4 mg |
| Potassium | 631 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mac and Beans Medley. Recipe source: Champions for Change Recipes Arizona Nutrition Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.