 |
| A new twist on pasta. Photo by lobster20 |
This is a recipe that was provided to me by my cousin Tandra. It’s an excellent choice for a healthy and inexpensive meatless meal. Plus, it went together very quickly and was delicious! I’m providing the recipe as we made it, with notes about how it differed from Tandra’s recipe. Enjoy!
Black Bean Linguine
8 ounces linguine (we didn’t have linguine, so we used spaghetti)
¼ medium onion (the recipe calls for 1 whole onion, but we don’t like a lot of onion)
1 clove garlic (we used the diced garlic that comes in a jar)
1 15 ounce can black beans
1 TBL vegetable oil
12.5-oz can stewed tomatoes
1.5 C picante sauce (we used enchilada sauce because we like the flavor better)
1 tsp. chili powder
1 tsp. cumin
1/4 tea oregano
4 ounces colby jack cheese (we used cheddar cheese)
cilantro (we didn’t add any)
¼ medium onion (the recipe calls for 1 whole onion, but we don’t like a lot of onion)
1 clove garlic (we used the diced garlic that comes in a jar)
1 15 ounce can black beans
1 TBL vegetable oil
12.5-oz can stewed tomatoes
1.5 C picante sauce (we used enchilada sauce because we like the flavor better)
1 tsp. chili powder
1 tsp. cumin
1/4 tea oregano
4 ounces colby jack cheese (we used cheddar cheese)
cilantro (we didn’t add any)
We also topped ours with some light sour cream. Yum!
Cook pasta using package directions; cover to keep warm.
Chop onion. Mince garlic. Drain and rinse black beans.
Heat vegetable oil in a large skillet over medium-high. Add onion and garlic, cooking until onion is tender.
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin, and oregano. Mix well and bring to boil, stirring occasionally. Reduce heat, cover, and simmer for 10 to 15 minutes.
Uncover and increase the heat to medium-high. Cook, stirring frequently, until desired consistency is reached (about 5 minutes). Place hot cooked pasta on plate and spoon the sauce over. Top with cheese and cilantro (or sour cream!!).
Chop onion. Mince garlic. Drain and rinse black beans.
Heat vegetable oil in a large skillet over medium-high. Add onion and garlic, cooking until onion is tender.
Add undrained tomatoes, picante sauce, black beans, chili powder, cumin, and oregano. Mix well and bring to boil, stirring occasionally. Reduce heat, cover, and simmer for 10 to 15 minutes.
Uncover and increase the heat to medium-high. Cook, stirring frequently, until desired consistency is reached (about 5 minutes). Place hot cooked pasta on plate and spoon the sauce over. Top with cheese and cilantro (or sour cream!!).
*****
Thanks again for the recipe Tandra! This is one of our new family favorites and we usually have the stuff on hand.
Yum! It sounds similar to my black bean soup, only thicker and with pasta! Don't you love those classic flavors?
ReplyDeleteNow I want to try your soup! Are you willing to share the recipe?? I do love these flavors... I think chili powder and cumin are my all-time favorite flavor combo. Thanks for reading!
Delete