Spicey Chickpea & Butterbean Pasta
1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers or
1 - 2 jalepanos
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.
I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.