Eat Without

Mac and Beans Medley

Source: Champions for Change Recipes Arizona Nutrition Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Bell peppers, tomatoes, and beans add color and flavor to this meal, while the red pepper flakes add a little bit of heat.

Makes
4 servings

Ingredients

  • 4 garlic cloves
  • 1 bell pepper (green, red, yellow, or orange)
  • 2 tablespoons cooking oil
  • 1 can (14.5 ounces) low-sodium tomatoes, diced
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 can (15.5 ounces) low-sodium beans, drained and rinsed (black, kidney, pinto or other)
  • 2 cups cooked macaroni, without salt or fat added (or other pasta)

Directions

  1. Wash hands with warm water and soap.
  2. Peel and finely chop the garlic. Core, seed, and finely chop the bell pepper.
  3. Heat oil in large skillet over medium-high heat. Add garlic and bell pepper. Cook for one minute. Do not let garlic brown. Add diced tomatoes (do not drain) and red pepper flakes.
  4. Cover the skillet and lower heat. Cook for 10 minutes or until sauce is slightly thickened.
  5. Add beans and cooked macaroni to skillet and cook 5 minutes or until heated through.
  6. Serve hot.

Notes

Learn more about: Garlic Bell Peppers Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.