- Pasta types
Don't be put off by the simplicity of this vegan recipe. It is basically red beans, simmered with spaghetti but if you like simple dishes that have rustic flavour, try this recipe!
1 person made this
- 225g dry kidney beans, soaked overnight
- 450g uncooked spaghetti
- salt to taste
MethodPrep:12hr ›Cook:1hr30min ›Ready in:13hr30min
- Rinse beans and place in a large pot. Cover with water and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until beans are tender, about 1 hour; add more water as necessary to prevent drying out and scorching.
- When beans are tender, add spaghetti and cook until al dente. Season with salt to taste.
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Vegan Kidney Bean One Pot Pasta
This vegan kidney bean one pot pasta recipe is easy to make with simple ingredients in under 20 minutes! Wholesome and savoury, it’s the perfect comforting weeknight dinner that’s healthy too. Gluten-free and oil-free.
Let’s talk about one-pot pasta for a second. It’s practically magic, especially if you’re short on time and hate washing up. The two usually go hand in hand. Washing up isn’t too much of an unenjoyable process, but it often takes longer than the actual cooking!
Well, one-pot meals save time, energy and washing up. All you have is one pot to deal with, and a belly full of pasta. What more could you ask for?!]
How to make pasta with kidney bean sauce…
It is so simple to make this recipe, it’s ridiculous.
In a pan sauté onions, bell peppers (if using), and garlic. Use a tablespoon of oil, or just water or vegetable broth, if keeping the sauce oil-free.
Once your veggies are cooked, you add drained beans, tomato paste, vinegar, and spices. Cook everything for 5-10 minutes, or until everything thickens.
Now mash beans a little, and adjust consistency with a little water.
Meanwhile you can cook your pasta, so when your kidney bean sauce is done, you can serve it immediately. Easy-peasy.
Not to try and scare fellow gardeners but hey, its not far off till March – the biggest sowing month of the year!
This is when my sowing indoors becomes nuts, but because of the frosts there is little you can sow directly outdoors at this time of year still.
What you can sow are the hardy things like Broad Beans, winter Salad – Lettuce, Meteor Peas … but they all need to be sown under horticultural fleece and, ideally, a cold frame.
But do you know what is a good idea to sow directly outdoors first thing in the season, that has to remain under the cover of fleece the whole year round thanks to pesky flies? Carrots.
Carrots don’t like to be transplanted, they need a lot of time to develop, and need covering from carrot flies anyway so why not make a little bed and sow some seeds?
To make you want to grow your own carrots, here is a recipe to get you enthusiastic. Do you know what carrots go great in? Bolognese.
*To make it vegetarian, omit the meat. You can put pre-soaked or canned kidney beans in instead, but you don’t need to add more protein if you are serving it with grated cheese.*
Veggie version – with kidney beans instead of mince
-Olive oil, for frying -1 large onion, finely sliced -4-6 giant carrots, or the equivalent as small ones -2 garlic cloves, finely diced -x2 450g cans of tinned tomatoes -500g beef mince (optional) -Dash of soy sauce -Dash of Lea and Perrins Worcester sauce -Pinch of salt -Pinch of pepper -Spaghetti, to serve (about 500g) -Peas, runner beans or broccoli, to serve -400g grated cheddar cheese, to serve
Kidney bean recipes
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The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!
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A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
For a super speedy supper, try Jack Monroe's vegetarian kidney bean chilli - a great way to get 2 of your 5-a-day in this microwavable, midweek meal
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Use Chickpeas Instead of Chicken or Turkey
The color and chewiness of chickpeas can mimic that of chicken and turkey meat. Coarsely mashed, chickpeas can stand in for poultry in your favorite sandwich salads. Blended with breadcrumbs, they can be turned into mouthwatering burgers and kid-friendly nuggets . You can also just add them whole to recipes for soups and pot pies.
Use equal amounts of cooked chickpeas (by volume or weight) for cooked or raw chicken or turkey.
Mix and Match Beans for Meaty Textures
When a meat-based recipe such as chili or soup already calls for beans, try adding a different type to replace the meat. This gives the dish added color and flavor plus a satisfying play of textures. ( Three Bean Chili for a Crowd is a great example.) Pair smaller bean varieties with larger ones and vice versa, and use equal amounts of cooked beans (by volume or weight) to replace the meat. Reduce cooking time to under an hour: Beans don’t require as much simmering as meats do. And don’t forget about the tasty beans you can find in the freezer aisle, such as edamame, lima beans, and favas!
Turn to Bean Burgers for Bigger Cuts
Take away the bun and give bean burger patties different shapes to turn them into steaks, cutlets, and chunky pieces that can be added at the last minute to hearty stews. Most bean burgers, such as the Basic Veggie Burger , can be cooked and frozen for make-ahead ease.
Oven-Roast Beans for Bacon-Like Bits
Get a crunchy, smoky, bacon-like fix from crispy roasted beans. Use our recipe for Jordanian Roasted Chickpeas or toss 1½ cups cooked beans (any type except lentils) with 1 tablespoon chili powder, smoked paprika, or your favorite spice blend, then roast them at 400˚F on a parchment-lined baking sheet for 35 to 40 minutes until lightly browned. Cool completely, then use anywhere you’d use bacon or bacon bits. Store roasted beans in an airtight container to keep them crisp for up to 3 days.
Ready to get started? Check out Forks Meal Planner , FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.
- 1/2 cup Oil
- 1 cup Rajma (Large Kidney Beans) , soaked overnight
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Cumin powder (Jeera) , ground
- 4 cloves Garlic , peeled
- 2 Onions , each cut in half
- Salt , to taste
- 1 teaspoon Black pepper powder , freshly ground
- 2 Tomatoes , cored and chopped
- 4 cups Hot water , with or without vegetable stock cube
- 1/4 cup Fresh cream , or crema Mexicana
- 1/2 cup Paneer (Homemade Cottage Cheese) , or queso fresco , crumbled
- 2 Tortillas , cut into strips and thenfried in oil
I'm gonna tell y'all straight up front before y'all get all over me, that yes, this is a dish stolen straight away from above the Mason-Dixon line. Yep, sure is.
Well, at least the way it's served is. But, it is not, nor is it intended to be, cast as anything close to being an authentic "Cincinnati or Skyline Chili." It's still my chili, made my way, but. the manner of serving it over spaghetti noodles, with cheese, and often a variety of other things like raw onion and raw garlic, is apparently a classic Ohio dish - or more specifically, Cincinnati Chili or Skyline Chili. Now. That said. in order to earn one of those names, it's also got to be a specific type of chili, of which I really know nothing about, which is why I am just calling my version plain ole Chili Spaghetti, served Cincinnati "style."
I first learned about Skyline Chili from a friend of mine Brandi, who lives in, well, where else, but Ohio? She literally had to explain to me what this thing called Skyline Chili was! I had never heard of eating chili on spaghetti pasta before - and while I was intrigued, chili on spaghetti is just not something that we do down south. Thanks Brandi. I have no idea why I waited so long to try this, because first bite, I was sold.
Some folks seem to know this dish, or at least a very similar one, as Spaghetti Red. It appears that recipe came from a restaurant called Fred and Red's in Joplin, Missouri and I assume it's named after Red! One thing that does differ is that there don't appear to be beans involved, not in the chili, not topped over the chili. It's a mild version of chili, usually also served with a variety of side condiments - namely, hot sauce, vinegar, ketchup, onions, pickles, and saltine crackers.
Now, from what I understand, Cincinnati Chili or Skyline Chili, uses things like cocoa and allspice and no chili powder, but I'm not ready to move in that direction with my chili just yet, so I just used my basic chili with beans and the spices and seasonings I usually use. I do use a little bit of cinnamon but that's is about as adventurous as I'm willing to go with mine! By the way, don't feel overwhelmed at the ingredient list. Remember, this is a homemade chili and that's all chili seasonings - or flavor - that you would usually find in a packet, only we're making it fresh! And my apologies to Texas for the tomatoes and beans - I do know how y'all feel about those in your chili.
When I placed this platter of goodness in front of The Cajun and he observed that the chili he knew I was making, and the chili he was expecting, was being served to him on a plate of spaghetti noodles and piled with cheese, I noted the skepticism in his voice as he questioned my sanity! I smirked and waited for that next comment, which came I might add, after consuming nearly the entire dish. "this is really delicious!" 'Nuff said.
I also used the new McCormick brand roasted cumin and roasted cinnamon that came in our BlogHer Food swag bag we got at the closing party. It was a very nice addition and perfect for chili. Check them out sometime!
For more of my favorite chili recipes, pop over and check out my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Chili Spaghetti with Homemade Beef Chili with Beans
- 2 tablespoons olive oil
- 1 medium yellow onion , diced
- 1 medium green bell pepper , diced
- 2 tablespoons of sliced jalapeno peppers , chopped
- 2 pounds ground chuck
- 3 garlic cloves , minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon , or to taste, optional
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), optional
- 1 tablespoon of granulated sugar
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of Kitchen Bouquet
- 1 teaspoon of hot sauce
- 1 ( 8-ounce ) can tomato sauce
- 1 can of Rotel tomatoes or regular diced tomatoes, drained
- 2 cups beef stock or broth
- 2 medium bay leaves
- 2 cans of pinto or light kidney beans , drained and rinsed
- Kosher salt and freshly cracked black pepper
- Cooked thin spaghetti noodles
- Finely shredded cheddar cheese
Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, bell pepper, and jalapenos saute until tender, about 5 minutes. Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.
Mix together the cumin, oregano, chili powder, cinnamon, Cajun seasoning, and sugar add to the beef and continue to cook about 5 minutes longer.
Mix together the Worcestershire, Kitchen Bouquet, hot sauce and tomato sauce add to beef mixture, cooking for about 4 minutes longer. Add the diced tomatoes, beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for about 40 minutes or until liquid is significantly reduced. Add the rinsed and drained beans, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer. Stir, taste and adjust as needed.
To each serving plate or bowl, add a layer of cooked spaghetti noodles, top with the chili, and sprinkle with finely shredded cheddar cheese.
Cook's Notes: Omit the beans if you like. Can also substitute 1 pound ground beef and 1 pound of Italian sausage or Mexican chorizo sausage, if desired. Can also use ground turkey.
Other serving suggestions: Serve chili alone, with grated cheese, or a dollop of sour cream, a sprinkling of sliced green onion, raw yellow or sweet chopped onion, raw chopped garlic, or other toppings as desired. Also good served over hot, cooked rice or cornbread.
Tip: Did you know that my layered nachos recipe is a great way to use leftover chili?
Omit the sweet and hot peppers. Omit the beans from the sauce but include them as a garnish on top (drain and rinse), if prepared as "five way." Omit the oil for browning the ground beef and boil it in 4 cups of water until cooked through. Add all of the remaining seasonings down to bay leaf and as indicated below bring to a boil and let simmer for 2 to 2-1/2 hour or until reduced and thickened. Refrigerate overnight and scoop off the top layer of fat before reheating. Alternatively, boil the beef without the seasonings and then drain well before proceeding with the recipe.
For seasoning: Add or adjust the following ingredients in the chili, using "to taste" for those indicated as "up to." Up to 2 tablespoons of paprika, up to 1 tablespoon of ground cinnamon, up to 2 teaspoons of ground cumin, 10 peppercorns, ground, 8 whole allspice berries, ground, 8 whole cloves, ground, 1/2 ounce of unsweetened chocolate, grated, and a splash of apple cider vinegar. Leave the Cajun seasoning or substitute with plain cayenne. Many recipes suggest up to 1/4 cup of chili powder, others say there is no chili powder. You decide. To serve Cincinnati chili - "two way" is simply chili and spaghetti "three way" adds cheese "four way" adds chopped, raw onion and "five way" adds beans on top. Serve with oyster crackers and hot sauce at the table. It may not be completely authentic, but it'll get you a little closer than mine.
Check These Recipes Out Too Y'all!
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In a pot with a strainer ready, add salt to water and bring it to a boil for the pasta, add pasta and cook according to package directions. This can be done while the chili is being made.
In a large sauce pot, add the oil over medium-high heat. Add diced onion and garlic and sauté until translucent. Add the ground beef or canned chili, break it apart with a wooden spoon and continue cooking for about 7 minutes. Add tomatoes, fresh or canned, tomato paste, salt and pepper to taste, chili powder, paprika, cumin and all-spice. Allow to simmer for a few minutes, stirring occasionally.
Drain pasta and portion pasta into bowls, top with chili and finish with desired toppings.
Step wise pics Procedure for ‘Red kidney beans nuggets’:
- If using dry red kidney beans
- Firstly, take the rajma / red kidney beans wash them well twice or thrice with cold water.
- Add water up to 3 times of the beans and let them soak at room temperature for up to 7-8 hrs.After that, drain the water.
- If using canned red kidney beans just ignore the above steps. Follow the recipe from next step.
- For sprouts , click this link for detailed procedure⇒ Sprouts
I used rajma / red kidney beans sprouts for this recipe
- Take the rajma/beans into a food processor/blender/mixer.
All the ingredients except the powders taken into processor
- Then add the salt, turmeric, onion pieces, green chillies, ginger pieces, garlic pieces (optional), mint leaves, jeera/cumin, whole black pepper, into the same.
- Grind them into coarse batter.
Powders added to the coarse batter
- Now, add the chickpea flour / besan, rice flour and garam masala / curry powder to the batter.
- Mix everything gently. Keep aside.
STOVE TOP METHOD (20 mins):
- Put a frying pan with enough of cooking oil (for deep frying) on the stove top under high flame.
- Meanwhile, make small balls with the batter. Then press each ball into flat patties with your thumb finger.
Dumplings/Patties gently dropped into hot boiling oil, for deep fry.
- When the oil is perfectly hot, gently drop these patties to fry.
- Fry them on one side for 2-3 mins and then flip them back to the other side gently.
- Fry on the other side also for 1-2 mins / until they turn golden brown.
Nuggets / Fritters / Vada flipped the other side
- Once the vada(s) or fritters are fried to golden brown colour, take them out using the ladle onto a plate with paper towel on. Done!!
OVEN BAKED METHOD (20 mins):
- Pre-heat the oven at 180°C / 350ºF for 5 mins.
- Mean while, spread a baking tray with baking paper.
- Make thin nuggets just as shown and brush each with oil (optional) on both sides. I did not use oil here.
- Put them on the tray as shown, a bit far away from each other.
- Bake at 200ºC / 390ºF for 20 mins. No Need to reverse.
- Using a wooden ladle, remove them from the baking sheet.
- Repeat the same for others. Done!
AIR FRYER METHOD (12 mins):
- Brush the air-fryer mesh with cooking oil.
- Place the nuggets as shown and apply / brush each of them with oil.
- Fry them at 200ºC / 390ºF for 10 to 12 mins. NO Need to reverse. Done!!
- Skip any ingredient, if you are out of stock.
- Soaking the rajma/beans might take more time in winters.
- Don’t worry if you have soaked therajma/beans for more time than required.
- Do not throw away the soaked water . You can use them for mixing the flour for roti.
- Adjust the salt and spice as per your taste.
- The oil for deep frying must be perfectly hot, to test this just drop a small blob of batter into the oil and check .
- You can store the batter in fridge / patties in the freezer. Make vada(s) or nuggets when needed.
- These Red kidney beans nuggets, are perfectly crispy on the outside and soft in the inside.
- The flavour of mint, masala, ginger is very much evident in every bite.
- I served them with Capsicum – Tomato Chutney / Pachchadi , tomato sauce and sliced green cucumbers.
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