Steps
- 1
Drain beans, reserving liquid.
- 2
Heat 1-2 tbsp olive oil in a heavy Casserole dish. Cook onion, carrots, oregano & basil. Cook until onions are wilted.
- 3
Add all of can tomato, bean liquid, salt and pepper
- 4
Cover & simmer for about 10 minutes, until the carrots are tender
- 5
Add drained beans & simmer for another 10 minutes.
- 6
Meanwhile cook and drain the rice elbow macaroni. Add 1 tbsp olive oil & toss.
- 7
Mix Macaroni & bean sauce.
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