Basil & Bean pasta sauce


I was about to enter the kitchen to make dinner and I asked my son if what I was going to make was okay for him and my 2 and a half year old turned around and said “no I would like ummmm…pasta with kidney beans!” you may notice through my blog that we use a lot of kidney beans in our home. I think he is comforted by them and requests them quite alot! So here’s another variation on the favourite versatile kidney bean. You can add borlotti beans also instead of the infamous kidney bean

serves 2

1 small onion finely chopped
1/2 tin of kidney beans
250g tomato passata
1 tbsp olive oil
Handful of torn basil leaves
1/2 tsp dried oregano
1 vegetable stock cube
Salt to taste


1. Heat oil and add oregano and onion. Stir and wait until onion is translucent

2. Pour in the passata, crumble in the veg stock cube and simmer on a low heat for 5 minutes. Mix in the kidney beans, then season with salt. Simmer on low for a further 10 minutes

3. Throw in the basil right at the end. So the aroma and taste remains strong and fresh

4. Serve sauce on a plate of penne pasta. Sprinkle with a hard cheese of your choice. I personally prefer a medium mellowy cheddar!

2 thoughts on “Basil & Bean pasta sauce

  1. Pingback: Cabbage & Kidney Bean Salad | Andrea's Garden Cooking

  2. Pingback: kidney beans |

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