Black Bean Spaghetti
From Yankee Magazine
Pasta Recipes | Beans Recipes
Yield: 6 servings
A delicious pasta, right from the pantry.
- 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.
Reviews by Readers
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. – Anonymous Review
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. – Anonymous Review
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. – Reviewed by Steven Mann
Also added garlic. Will either reduce or eliminate the capers next time. Served over whole grain linguine. Really good. – Anonymous Review
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