JIM’S FIRE STATION MACARONI
Sautéed onion and sweet red peppers combined with kidney beans and mushrooms. Simmered in a tomato sauce seasoned with tarragon, chili powder and garlic. Tossed with macaroni and sweet corn!
4 T. margarine
2 c. diced onion, 3/4 inch squares
1 sweet fresh red pepper, diced into 3/8 inch squares
1/4 t. black pepper
17 oz. can kidney beans, drained; reserve liquid
4 oz. can mushrooms, stems and pieces, with liquid
28 oz. can whole tomatoes, drained, seeded and diced; reserve liquid
6 oz. can tomato paste plus 1 can water
2 t. dried tarragon
1 t. garlic powder
1 t. chili powder
sev. dashes red cayenne pepper
salt and black pepper to taste
2 c. dried elbow macaroni
2 c. frozen corn
In large pot combine margarine, onion and red pepper. Salt and pepper, then saute over medium heat till partially wilted, approximately 3 minutes.
Add drained kidney beans and saute for 7 minutes.
Add bean liquid, mushrooms with liquid, tomatoes with reserved liquid; stir well.
Add tomato paste plus water, tarragon, garlic, chili powder and red cayenne pepper. Stir well; salt and pepper to taste, then simmer, partially covered, for 30 minutes.
While sauce cooks, cook 2 cups macaroni in salted, boiling water according to package instructions. Drain, then rinse quickly under cold water. Set aside. When sauce is done, add corn to sauce and cook till heated through.
Add macaroni to sauce, mixing to disperse ingredients evenly. Heat just a minute or two and serve.
Notes: This dish is light, spicy and satisfying. Leftovers, if there are any, keep well and taste great.
We saute kidney beans before adding the bean liquid in order to directly flavor them with the margarine, onion and red pepper.
Variation: Michael’s Macaroni
1- omit fresh diced red pepper, then substitute 1 green pepper, diced into 3/8 inch squares
2- omit dried tarragon, then substitute 2 t. dried basil
3- omit chili powder
4- omit corn, then substitute 2 c. frozen peas
5- everything else remains the same