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

Photo Credit : Howard L. Puckett

An 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.