Sunday, August 19, 2012

Millie's Latin Pasta and Bean Skillet Mix



Hello everyone, its been a great Summer so far. I hope everyone is enjoying it.

Here at home the weather has been wonderful in the 70's and it is nice to give my ac a good break.

Today I am posting my Corkscrew pasta dish with tofu, black & kidney beans. Its a quick and easy dish to make and it will go great with a nice salad. I hope you all enjoy it.

1/2 box of whole wheat corkscrew pasta-cooked
(add 1/2 tsp. of salt to the water before boiling)

1/2 tub of firm tofu
(rinsed & diced into small cube size)

1 can of black beans & 1 can of kidney beans
(drain & rinse well)

2 T. olive oil
5 cilantro stems
(chopped well)

1 chopped yellow onion
5 fresh garlic cloves
(minced)

2 envelopes of Jamon
1/2 envelope of Sazo'n
1/8 tsp. salt
2 T. brown sugar
1/4 c. red wine vinegar
1/2 tsp. garlic & onion powder
1/2 tsp. black pepper 

 In a non stick skillet saute in the olive oil the chopped onions, garlic and cilantro for a few minutes on low, then add the rest of the spices, sugar & vinegar. Saute and let it simmer for just a couple of minutes, then add tofu, drained pasta and beans. Blend well and simmer on low for  10 minutes. Stir lightly and remove from heat, let it sit for about 5 to 7 minutes before serving. Taste it in case you want to add more black pepper & salt. Enjoy.






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