Spicey Chickpea/Butter bean Pasta

1 pk Pasta; your favorite
2 cn Chickpeas; drained and rinsed
2 cn Butter beans; including liquid
1 cn Vegetable stock (14 1/2 oz)
3 lg Chili peppers *
1    Jalepano; up to 2 (optional)
     Tabasco sauce

* If chili peppers are not very hot you will also need jalapenos.

Make pasta as usual.  Meanwhile, heat a dutch oven over medium 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
vegetable stock and cook for 5-10 minutes. Add the butter beans with
liquid and the rest of the vegetable 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 tabasco to taste.

I am drooling thinking about the leftovers in the fridge. I can't
wait to make and eat more.

From: MPAX@pbs.org
Date: Thu, 21 Apr 94 10:26:43 EDT