Beans and Pasta Casserole

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - onion, chopped
  • 1/2 cup - rajma (red kidney beans)
  • 1/2 cup - soya granules
  • 1/2 cup - short macaroni
  • 1/2 cup - tomato ketchup
  • 1/2 cup - green capsicum, chopped (discard seeds)
  • 1/2 cup - red capsicum, chopped (discard seeds)
  • 1/2 cup - Cheddar cheese, grated
  • 2 tsp - garlic, minced
  • 1/2 tsp - cumin powder
  • 1 tsp - chilli powder
  • 2 tbsp - coriander leaves, chopped
  • 1 tbsp - butter
  • Salt to taste
  • 2 tbsp - oil

How to Make Beans and Pasta Casserole

  • Soak rajma overnight in water.
  • Drain, add fresh water and cook till soft. Drain away the cooking liquid.
  • Soak soya granules in hot water for 15-20 minutes.
  • Drain and squeeze gently to remove excess moisture.
  • Cook macaroni in boiling hot water.
  • Drain, rinse with cold water, toss in 1 tsp of oil and reserve.
  • Heat the remaining oil in a frying pan.
  • Fry garlic and onion till fragrant.
  • Add the green and red capsicums and stir fry till tender.
  • Add cumin and chilli powder and fry for a few seconds.
  • Add soya granules, macaroni and rajma.
  • Add tomato ketchup and salt to taste.
  • Simmer for 2-3 minutes. Mix in the coriander leaves.
  • Grease a baking dish and place the above mixture in it.
  • Sprinkle grated cheese on top.
  • Dot with butter and bake in a hot oven at 200 degrees C till golden brown on top. Serve hot.

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