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This is a great twist to your normal spaghe!! I really loved it, but I love anything with beans in it!! I also added a jar of prepared spaghetti sauce (like Prego, Ragu,etc.). It just made the sauce so much thicker. It didn't seem to me like on can of diced tomatoes would be enough....and the addition of the spaghetti sauce made it just right!
Enjoy!
hugs,
peg
Black Bean Spaghetti
almanac.com
A delicious pasta, right from the pantry.
Yield: 6 servings
* 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, untrained (optional)
* 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.
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by Laura
PEG’S NOTE:
I also added a jar of spaghetti sauce (like Prego, Ragu, etc.) to the mixture. It just didn’t seem like it would be thick enough with just one can of diced tomatoes. I think this really helped because it made it thicker and more like spaghetti.
Enjoy!
hugs,
peg
Black Bean Spaghetti
almanac.com
A delicious pasta, right from the pantry.
Yield: 6 servings
* 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, untrained (optional)
* 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.
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by Laura
PEG’S NOTE:
I also added a jar of spaghetti sauce (like Prego, Ragu, etc.) to the mixture. It just didn’t seem like it would be thick enough with just one can of diced tomatoes. I think this really helped because it made it thicker and more like spaghetti.