Spicy Mixed Bean Pasta

Serves 6
Calories: 184 kcal/serving (excl pasta)

“The Book of Light Pasta Sauces” (Anne Sheasby), Page 93

Ingredients

2 tblsp  olive oil
2 leeks sliced
1 clove garlic, crushed
4 carrots, sliced
1 green pepper, sliced
1 oz plain flour
10 fl oz vegetable stock
5 fl oz milk
14 oz can red kidney beans
14 oz can chick peas
6 oz frozen broad beans
1 tsp coriander
1 tsp cumin
½ tsp ground allspice
½ tsp cayenne pepper
salt & black pepper
coriander to garnish

Method

1. In a large saucepan, gently fry the leeks, garlic, carrots and pepper for 5 minutes, stirring.

2. Add the flour and cook for 1 minute, stirring. Remove the pan from the heat, and gradually stir in the stock and milk.

3. Bring slowly to the boil, stirring, and continue to cook, stirring, until the mixture thickens.

4. Add the kidney beans, chick peas (each rinsed and drained), broad beans, spices, salt and pepper, and mix well.

5. Bring back to the boil, cover and simmer for 30 minutes, stirring occasionally.

6. Garnish with coriander and serve with freshly cooked conchiglie.