Italian Beef and Beans

Total time: 40 minutes
     A simple, one pan dish:  the pasta cooks right in the skillet, thickening the sauce and absorbing the flavors.

 Ingredients:

• 12oz (360gr) flank steak or other beef appropriate for stir frying or quick cooking, or ground beef
• 1 medium onion
• 2 garlic cloves
• 1/2 green pepper
• 1 tsp chili powder
• 4 tsp olive oil
• 1 tsp oregano
• 1 tsp basil
• 1 cup (8oz, 240ml) beef broth 
• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1/2 cup (4oz, 120ml) red wine
• 1 cup (8oz, 240gr) red or white kidney beans
• 1 1/4 cups (4.2oz, 125gr) pasta - penne, rigatoni, rotelle

 Instructions:

• Peel and chop the onion. 
• Peel and finely chop the garlic. 
• Chop the pepper. 
• Heat 2 tsp oil in large non-stick skillet and sauté chili powder for 1 minute. 
• Add onions, garlic and peppers; sauté until tender.  Remove to a plate. 
• Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces. 
• Heat remaining 2 tsp oil in same skillet.  Add beef and sauté until starting to brown, 3 - 4 minutes. 
• Open the tomatoes.  Remove the whole tomatoes and roughly chop; reserve the liquid. 
• Return peppers & onions to pan and add all remaining ingredients including tomatoes and reserved liquid. 
• Stir to combine, cover, reduce heat and simmer 20 - 25 minutes, until pasta is done. 
• Stir from time to time to keep pasta from sticking.  Serve.