Bean And Broccoli Pasta Casserole

8 oz Macaroni, dry, enriched
2 tbsp Canola Oil
2 stalk Broccoli, fresh
1 cup, chopped Cabbage, fresh
2 cup red kidney beans, drained and rinsed
1 small Onions, raw
.33 tbsp Tahini
.5 tsp Tabasco Sauce
1 tbsp Vinegar - Natural Rice Vinegar (Nakano)
3 tsp Granulated Sugar
.5 tbsp Argo 100% Pure Corn Starch
.5 tsp Cumin (ground) (by IVORYGRL1)
.5 cup (8 fl oz) Water, tap
1 tsp Salt
1 tbsp Soy Sauce
Water for boiling the noodles and adjust the sauce.

You can add more or less salt, according to your taste. Black eyed peas can be used instead of kidney beans.

Boil the noodles in water and the salt. Drain the noodles. Set aside.

Chop fine the broccoli, cabbage, and onion. Set them aside in separate dishes.

Make a slurry with the soy sauce, rice vinegar, sugar, Tabasco sauce, 1/2 cup water and corn starch, and set aside.

Heat a frying pan or wok. Add the canola oil.

Fry the onion and broccoli for a couple minutes. Add the cabbage, kidney beans, and a bit of water to keep it from sticking and fry for a couple more minutes.

Add the Tahini and cumin and stir to mix. Let simmer for a couple minutes. Add a bit of water to keep it from getting to dry.

Add the slurry. Stir and cook to thicken it. Stir in the cooked noodles.
If you want, add more water to adjust the sauce, as you like.



Serving Size: Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TESTYCATLADYP.