Recipe - Pasta With Kidney Beans And Bacon

10 ml 2 tsp sunflower oil.
1 lg Onion peeled and chopped.
1 Clove garlic crushed.
125 ml 0,25 tsp chili powder.
225 g 8 ounce wholemeal pasta.
400 g 14 ounce can kidney beans
Drained
400 g 14 ounce can chopped tomatoes
100 g 4 ounce lean bacon cut into
Bite sized pieces
200 g 7 ounce can sweetcorn drained.
75 ml 0,5 tbsp tomato puree.
Ground black pepper.
30 ml 2 tbsp chopped fresh parsley

Heat the oil in a pan and cook the onion for about 8 minutes until soft.
Add the garlic and chili powder and fry for 1 minute. Cook the pasta in a
large pan for about 10 minutes until tender. Drain. When the onion is
softened, add the beans, tomatoes, bacon, sweetcorn, tomato puree and
black pepper. Simmer for 15 minutes. Mix the pasta with the bean sauce and
simmer for 5 minutes. Sprinkle with parsley and serve.

413 calories 1740 kj 21,5 g protein 72,6 g carbohydrate of which 11,4 g
sugar 6,1 g fat of which 1,3 g saturates. 0,7 g sodium 14,7 g dietary
fibre.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini