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Black Bean Spaghetti

by in Dec 2002
Black Bean Spaghetti
9 votes, 4.11 avg. rating (81% score)
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Yield: 6 servings

This recipe for black bean spaghetti can be made right from the pantry, and makes a delicious for a delicious meatless meal.

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.

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black bean spaghetti recipe
Photo/Art by Howard L. Puckett


  • 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

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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.

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