Red Beans with Tuna and Noodles
Main Dishes • European
Description
This is something in between—a blend of salad, pasta, and soup. The salad aspect comes from the way the ingredients are combined, the pasta aspect comes from the noodles, and the soup aspect comes from the broth, albeit in a homeopathic dose compared to a regular soup. For additional enjoyment, you can use grated cheese to lightly sprinkle over this mixture, as well as finely chopped fresh tomatoes and olive oil, which can be added in moderation to enhance the beans and company.
Ingredients
- White Beans 15 oz
- Canned tuna in its own juice 5 oz
- Spanish onions 0 oz
- Arugula 5 oz
- Olive Oil 0 fl oz
- Garlic 4 cloves
- Lemon 1 piece
- Chicken Broth 0 qt
- Egg noodles for wok 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine the cooked beans (canned is fine) with finely chopped red onion, arugula, crushed garlic, olive oil, lemon juice, and flaked tuna.
Step 2
Boil the egg noodles until they are hyper al dente, which means if the package indicates a cooking time of ten minutes, boil for eight minutes; if it says twelve minutes, boil for ten minutes. Then, drain the water.
Step 3
In a deep skillet, heat the chicken broth, then add the noodles and the beans with tuna. Stir and simmer on low heat for another two minutes. Serve immediately.
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