Black Bean Spaghetti
This recipe for black bean spaghetti can be made right from the pantry, and makes a delicious for a delicious meatless meal.
By Yankee Magazine|Feb 28 2017|
Black Bean Spaghetti
Photo Credit: Howard L. PuckettAn adaptation of the classic Italian dish pasta e fagoli. This black bean spaghetti recipe is quick, great-tasting, and perfect for hearty appetites. Just toss a crisp green salad and warm a loaf of bread. You’ll end up with an impressive meal, and you’ll never miss the meat.
Yield
6 servings
Ingredients
1 large onion, sliced
2 small sweet red, yellow, or green peppers, cut into strips
1 8-ounce package fresh sliced mushrooms
2 tablespoons olive oil
1 14-1/2-ounce can diced tomatoes, undrained
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, undrained
1 3-1/2-ounce jar capers, packed in water, undrained
2 teaspoons dried Italian seasoning
1/2 to 1 teaspoon freshly ground pepper
Hot cooked angel hair pasta
Freshly grated Parmesan cheese
Garnish: fresh rosemary sprig
Instructions
Cook first three ingredients in olive oil in a large skillet over medium-high heat, stirring constantly, for 5 minutes or until crisp-tender. Stir in tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot cooked pasta; top with freshly grated Parmesan cheese. Garnish with a rosemary sprig, if desired.
This was a very colorful and tasty dish. I would make it again, but with these changes: drain and rinse the kidney beans, add a little crushed red pepper, and serve over linguini. Angel hair pasta is too delicate for this hearty sauce.
This is very good, and very filling. I changed it a little bit; I left out the capers, added chopped garlic, and used black eye peas instead of the black beans. I also drained and rinsed both cans of beans. The spaghetti went over very well with my housemates–there were no left-overs left over! Excellent with garlic bread.
The angel hair pasta definitely does not hold up to the fantastic sauce. I really suggest you use a heartier pasta–fettucini, linguini, (American-style) spaghetti, etc.
Also added garlic. Will either reduce or eliminate the capers next time. Served over whole grain linguine. Really good.