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Red Beans with Pasta Sausage and Tomatoes















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


¾ cup red beans
12 each italian plum (roma) tomatoes
28 ounces tomatoes
½ pound pasta, rigatoni
1 tablespoon olive oil
6 each hot italian sausages
1 tablespoon garlic
½ cup white wine
1 tablespoon oregano
½ teaspoon salt
½ teaspoon black pepper


PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours.

Add water to keep the beans just covered as necessary.

When beans are done, remove from heat, drain and set aside.

Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack.

Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds.

If using canned whole tomatoes, cut them in half and squeeze out seeds.

Cut each tomato half in quarters and set aside.

Cook pasta until barely soft according to the manufacturer's directions.

Drain and mix with the beans.

Lay the chard leaves on a work surface and cut out the center stem.

Roughly chop the leaves and thinly slice the stems.

Set aside.

PREHEAT OVEN TO 350℉ (180℃).

Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes.

Pour off the fat, add the garlic and cook, stirring, another minute.

Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper.

Cover and place in the oven for 20 minutes.

When it's time to get dinner on the table, add chopped chard to the casserole.

If the casserole appears dry, add up to 1 cup water.

Replace in the oven for 5 minutes.

Serve piping hot from the oven and offer grated cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 634g (22.4 oz)
Amount per Serving
Calories 25517% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 486mg 20%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 43%
Sugars g
Protein 21g
Vitamin A 88% Vitamin C 113%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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