Cajun Rotelle and Red Beans

• 1 lb rotelle pasta
• 1 onion
• 1 green bell pepper, stemmed, seeded and chopped
• 3 carrots, chopped
• 2 teaspoons cajun seasoning
• 1 teaspoon cumin, ground
• 14 teaspoon cayenne pepper
• 15 ounces canned red beans or 15 ounces kidney beans, drained and rinsed
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano

1. Fill a large pot three-quarters full of water and bring to a boil.
2. Add the pasta and cook until al dente, about 10 minutes, or according to package directions.
3. After the pasta has cooked for 3 minutes, remove 1 cup of the cooking water.
4. In a large frying pan over high heat, bring the reserved cooking water, onion, bell pepper, carrots, Cajun seasoning, cumin, and cayenne to a boil.
5. Reduce heat to medium-high, cover and cook, stirring occasionally, until the vegetable are barely tender, 3-5 minutes.
6. Reduce heat to low and stir in the beans, lemon juice, and oregano.
7. Drain the pasta thoroughly.
8. Add the pasta to the beans.
9. Stir a nd toss to combine.
10. To serve, divide among individual plates.

rotelle pasta, onion, green bell pepper, carrots, cajun seasoning, cumin, cayenne pepper, red beans, lemon juice, oregano

Taken from www.food.com/recipe/cajun-rotelle-and-red-beans-5339 (may not work)