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Cajun Rotelle and Red Beans
1 pound rotelle pasta, uncooked
1 onion, chopped
1 green bell pepper, seeded and chopped
3 carrots, chopped
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can red or kidney beans, rinsed and drained
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano or
2 teaspoons dried oregano
Fill a pot three-quarters full of water; bring to a boil. Add pasta; cook until al dente, about 10 minutes.
After pasta has been cooking for 3 minutes, remove 1 cup cooking water; reserve.
In frying pan over high heat, bring reserved water, onion, pepper, carrots, seasoning, cumin and cayenne pepper to a boil.
Reduce heat to medium-high, cover and cook, stirring occasionally, until vegetables are tender, 3 to 5 minutes.
Reduce heat to low; stir in remaining ingredients.
Drain pasta; add to beans and toss.
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