Directions:
Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.

Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.

When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

Adjust the salt and pepper to taste.

Directions:
Into a large pot 2 cups of red kidney beans (not pre-soaked). Add 5 cups of a mixture made from the liquid drained from a large tin of peeled tomatoes (the tomatoes themselves are used later) and your choice of stock.

Do not add salt it is said to prevent the beans softening properly. Cover the pot and put the beans to cook over a low heat. South American practice is to add a tablespoon of oil when the beans begin to wrinkle but Raw Materials omits this with no ill-effects. Continue cooking until tender++about 2 to 3 hours.

Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry gently in a little oil. Add 500 g minced meat (usually beef but take your choice) and fry very slowly until brown. Add the tinned tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper, pepper and salt.

Tip the contents of the frying pan into the beans and simmer slowly till well blended.
Serves 4 to 6.