A Healthier Pasta-fagioli

beans and rice pastafagioliBeing a nice-s’Italian girl but wanting a healthier option than the traditional pasta dishes, I’ve created this whole grain version of pastafagioli.  In place of pasta, substitute in heart healthy barley or triticale. It is also a grain so low on the glycemic index that even diabetics can eat it w/o causing an insulin rush. Kidney beans are a good food for strengthening the kidneys and bladder.  This is a great warming dish for winter and it’s quick and easy to make.


 1 can organic tomato paste

 1 can organic beans (kidney, pinto)

 1 onion

1 red pepper

 2 garlic cloves (optional)

 carrots (optional)

 olive oil

 sprinkle of salt, pepper, oregano, thyme, parsley, basil (any or all of these)

1 cup whole grain barley or triticale

1 stick kombu seaweed for nutrients and for digestibility of beans

 Cooking Instructions

Saute’ in oil-cut up onions, carrots, peppers. Add can tomato paste and 1 cup water. Rinse beans from can and then add them in.  Add 2-3 cans of water. Bring to a boil, then simmer w/cover slightly open for 30-40 minutes.

 No need to cook whole grain separately, just rinse it good and add 1 cup to bean mixture, let simmer for 30 minutes more til grain is cooked.

 You’re done! Serve it w/bread and side of sautéed greens or salad.

If you use fresh beans, soak beans overnite in water.  Drain and rinse them again before cooking.



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