Kidney Bean Pasta

Prep Time 5 min Cook Time 10 min Serves 4     adjust servings

An easy meal to whip up on a busy night!


  • 2 cups cooked gluten free penne pasta (I used brown rice pasta)
  • 2 cups kidney beans
  • 1 cup peas
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • 1 T white wine vinegar
  • Sea salt to taste


  1. Cook the brown rice pasta, drain the water and cover. Set aside.
  2. In a saute pan , saute the onion, garlic, vinegar, and olive oil for about 5 minutes, or until mostly softened.
  3. Add the peas and kidney beans and continue to saute for another 2-3 minutes, stirring constantly.
  4. Lastly, add the pasta and mix well.
  5. Remove from heat and serve immediately.


Recipe Notes

This should last at least 4 days in the fridge. Enjoy!!

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