1canabout 15 oz./425 g pinto beans; or 2 cups cooked (about 1 cup/190g dried) pinto beans
1canabout 15 oz./425 g kidney beans; or 2 cups coked (about 1 cup/185 g dried) kidney beans
3tablespoonschili powder
8ounces/230 gabout 2 cups dried elbow macaroni
About 1/2 cup120 g plain nonfat yogurt
Salt and crushed red pepper flakes
Elaboración paso a paso
Combine carrots, onion, and 1/4 cup (60 ml) water in a 4- to 5-quart (3.8- to 5-liter) pan. Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables begin to brown (about 10 minutes).
Add 3 1/2 cups (830 ml) of the broth and tomatoes and their liquid; break up tomatoes with a spoon. Stir in pinto and kidney beans and their liquid (if using home cooked beans, add 1 cup/240 ml more broth smoothly blended with 1 teaspoon cornstarch). Add chili powder, stirring to loosen browne bits. Bring to a boil. Stir in pasta and boil gently just until pasta is tender to bite (8 to 10 minutes). If mixture is too thick, add broth, if too thin, continue to simmer untile mixture is of desired consistency.
Ladle into bowls. Offer yogurt, salt and red pepper flakes to add to taste. Makes 4 to 6 servings.