Return to Content

Black Bean Spaghetti

Black Bean Spaghetti
6 votes, 3.67 avg. rating (74% score)

Yield: 6 servings

This recipe for black bean spaghetti is a delicious pasta that you can make right from the pantry when you don't have time to run to the grocery store.

Black Bean Spaghetti


  • 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


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.

Updated Friday, February 28th, 2003

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

4 Responses to Black Bean Spaghetti

  1. Anonymous January 28, 2004 at 10:18 am #

    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.

  2. Anonymous September 21, 2004 at 9:28 pm #

    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.

  3. Anonymous March 12, 2005 at 2:09 pm #

    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.

  4. Anonymous October 19, 2005 at 1:38 pm #

    Also added garlic. Will either reduce or eliminate the capers next time. Served over whole grain linguine. Really good.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111