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Spicey Chickpea/butterbean Pasta
1 pk Your favorite pasta
2 cn Chickpeas, drained and rinsed
2 cn Butterbeans including liquid
1 cn Vegetable stock (14 1/2 oz)
3 lg Chili peppers
If Chili Peppers Are Not Hot
1 To 2 jalepanos
1 ea Tobasco sauce to taste
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat. Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 mins. Add the butterbeans with liquid and the rest of the veg stock. Let simmer and liquid reduce some.
If chilis are not hot enough, puree in blender or chopper 1 or 2 jalepanos and add. Then add tobasco to taste.
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