Spicey Chickpea/butterbean Pasta

1 pk Your favorite pasta

2 cn Chickpeas, drained and

Rinsed 2 cn Butterbeans including

Liquid 1 cn Vegetable stock (14 1/2

Oz) 3 lg Chili peppers

IF CHILI PEPPERS ARE NOT HOT
1 To 2 jalepanos

1 ea Tobasco sauce to taste

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat. Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 mins. Add the butterbeans with liquid and the rest of the veg stock. Let simmer and liquid reduce some. If chilis are not hot enough, puree in blender or chopper 1 or 2 jalepanos and add. Then add tobasco to taste. I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more. Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@pbs.org Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?