Pasta Fazool with Brown Rice Elbows, Kidney and Pinto Beans, and Veggies
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 lb. Brown Rice Elbows, whole grain
1 lb. Kidney Beans, dry
1 lb. Pinto Beans, dry
2-3 lbs. Cabbage
2 lbs. Onions
1 lb. Carrots
1 lb. Corn Kernels, frozen
1 lb. Peas, frozen
1 - 28-oz. can Crushed Tomatoes
2 - 6-oz. cans Tomato Paste
3-4 tbsp. Oregano, dried
1/2 tsp. Fennel Seed, whole
Hot Sauce or Cayenne Pepper, to taste

(To enlarge the photo of the Pasta Fazool with Brown Rice Elbows, Kidney and Pinto Beans, and Veggies, click on the photo or link)

Preparation

Pasta fazool with brown rice elbows, kidney and pinto beans, and veggies is delicious vegan recipe that takes about 90 minutes to prepare and cook. This recipe makes enough for 8-10 adult servings, and is great for leftovers. 

We like to cook in larger quantities so we don't have to cook our main meals every day.  Store the leftovers in the refrigerator in a covered dish, pot, or other container.  We warm the leftovers in bowls in the microwave oven.

We usually begin in advance by cleaning and washing the kidney and pinto beans.  They can either be cooked with 10 cups of water in a slow cooker on low heat in about 8 hours or on the stovetop in a pot in about 3-4 hours, or in a pressure cooker in 40 minutes.  If cooking in a pot on the stove, bring the water to a boil on high heat and then reduce the heat to simmer until the kidney and pinto beans are tender.

When the beans are cooked, we place a large soup pot on the stove top and bring 1/2 gallon of water to a boil. One of the reasons we like to cook the beans in a pressure cooker is because we can begin heating the the water in the large soup pot while the beans are cooking.

While the water is heating, wash and clean the fresh veggies, and peel the carrots and onions, and shred or cut them into medium to small pieces.

Place the frozen corn and peas to the water in the soup pot, and mix well to make sure the veggies are not sticking together.

Add the cut or shredded veggies to the pot with the fennel seeds, oregano, crushed tomatoes, and hot pepper, mix well. When the water begins to boil again, reduce the heat to simmer until the onions become semi-translucent, and the veggies are tender to your taste.

When the veggies are tender, add the brown rice elbows and mix well; cook for about 8-10 minutes, mixing ever minute or two, until the elbows begin to get tender.

Add the cooked kidney and pinto beans, tomato paste, and mix well on simmer or low heat to keep the contents warm.

By this time the brown rice elbows should also be fully cooked; if not, cover the pot, turn the heat off, let stand for several more minutes until the elbows are tender to your taste.

Serve and enjoy with a large tossed salad.

Ingredients Information

Beans, Kidney

Beans, Pinto

Cabbage, Green

Carrots

Corn, Frozen

Fennel Seeds

Onions, Yellow

Oregano, Dried

Pasta, Elbows, Whole Grain Brown Rice

Peas, Green Frozen

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Tomatoes, Crushed

Tomato Paste

Utensils and Equipment Information

Crock Pot (slow-cooker)

Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!