Date:    Thu, 21 Apr 94 10:26:43 EDT
 From:    MPAX@pbs.org
 
 Spicey Chickpea/Butterbean Pasta
 
 1 package of your favorite pasta
 2 cans of chickpeas, drained and rinsed
 2 cans of butterbeans including liquid
 1 can of vegetable stock (or 14 1/2 oz)
 3 large chili peppers
 (if chili peppers are not very hot you will also need)
 1 - 2 jalepanos
 tobasco sauce
 
 Make pasta as usual.  Meanwhile, heat a dutch oven over med. heat.
 Add a little veg stock. Chop chilis into large chunks and saute
 in stock (include the seeds) for about 2 minutes. Add chickpeas
 and more veg stock and cook for 5-10 mins. Add the butterbeans
 with liquid and the rest of the veg stock. Let simmer and liquid
 reduce some.
 
 If chilis are not hot enough, puree in blender or chopper 1 or
 2 jalepanos and add. Then add tobasco to taste.
 
 I am drooling thinking about the leftovers in the fridge. 
 I can't wait to make and eat more.

Plain Text Version of This Recipe for Printing or Saving