Wednesday, November 17, 2010

Orzo and Beans in Chunky Veg Sauce with Chipotle Gouda

I used left over veg sauce that I made a day or two earlier to make this quick lunch.

1 can Red Beans - drained (use any bean you want)
3 palm fulls of Orzo (I have small hands)
1 T butter or EVOO (optional)
Chunky Vegetable Sauce (or any sauce you have on hand)
Chipotle Gouda - shredded (or any cheese that melts well)

Cook pasta in a large pot of heavily salted water till it's almost cooked.
Drain pasta.
Return it to the pot.
Add butter/oil if using.
Stir in beans.
Add sauce to taste - I don't like it too runny, so I add a little at a time just till all of the pasta and beans are nice and wet.
Heat through.
Taste (don't burn your tongue).
Season with s/p if needed.
Stir in a hand full cheese.
Spoon onto dishes and sprinkle with more cheese.

Serve with a salad or slaw and bread.

If you don't want a vegetarian meal, top the orzo with grilled steak, chicken, or shrimp. I don't think it's needed because the beans add enough protein for one meal. But, you should do what ever makes you happy.

You can also substitute cooked rice, polenta or another grain for a gluten free dish.

Bon appetit!

1 comment:

  1. This looks easy and delicious....but there is no way in hell I would be able to find chipotle gouda up in Thief River Falls. But, like you said, I could use any cheese that melts well and I'll be in Minneapolis next week. Will have to try when I get back!