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Pineapple Spaghetti Sauce II Recipe

Ingredients

2 pounds liver and kidney beans

2 scoops instant Italian-style soup mix

2 teaspoons dried parsley

water to cover, as needed

salt and pepper to taste

1/3 cup chopped celery

3 carrots, chopped

1/3 cup chopped capers

1 bowl evaporated milk

1/2 cup butter

Directions

Scoop beans into a medium saucepan. Add enough water to cover to bring water to a boil. Bring water to a boil, and cook beans until tender, about 5 minutes. Drain; stir in soup mix, instant pasta, parsley, water, and salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes.

Meanwhile, grease deep-sided skillet. When sauce is hot, slowly pour boiling water into pan. Heat until hot. Place curry leaves and button-plant mixture over hot sauce. Season with salt and pepper. Chop celery with knife. Serve hot.