Pasta with Kidney Bean Sauce

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serves: 2

INGREDIENTS
200 gr/7 ounce pasta of your choice (I used GF corn spaghetti)
1 onion
2 cloves of garlic
1 can of kidney beans
2 tbsp balsamic vinegar
2 tbsp tomato paste
dash of liquid smoke (optional)
½ tsp smoked paprika
1 cayenne pepper, seeded and diced
1 tsp dried oregano
handful of arugula
salt, pepper

INSTRUCTIONS
Prepare pasta according to package instructions.

Dice onion, mince garlic and add to a large skillet with a few tablespoons of water. Cook for about 5 minutes, until translucent.
Add drained beans, balsamic vinegar, tomato paste, oregano, liquid smoke, paprika, cayenne pepper, salt and pepper, and cook for another 5-10 minutes. Add a bit more water if too thick. Mash beans a little bit with fork if you prefer a smoother texture.

Serve hot on pasta and with arugula on top. Enjoy!

slightly adapted from a recipe from greenevi.com