Pasta with Black Bean Sauce: Meatless Monday

    I love making a dish where the flavors are a surprise.  When I’m eating pasta I expect that the red sauce will be a tomato based marinara sauce.  This sauce is a red sauce with tomatoes in it, but it has black beans and red pepper in it as well.  It’s a surprise taking the first bite to have a Mexican sauce on an Italian dish but the surprise was a pleasant one.
     This black bean sauce is thick and slightly spicy.  It has a delicious flavor and a smooth texture from the black beans but it is still mixed with traditional tomatoes.  Frank and I both enjoyed this twist on an Italian favorite.

Pasta with Black Bean Sauce (adapted from Branny Boils Over)
1 medium onion, chopped
3 garlic cloves, minced
1 can (14.5 oz) stewed tomatoes
2 T. chopped jalapenos
1 T. chopped cilantro
1 t. red pepper
1 t. salt

1 t. pepper

1/2 t. oregano
2 c. canned black beans, rinsed and drained

16 oz. spaghetti

1.  Spray a large skillet with cooking spray.  Add the onion and garlic and cook over medium heat for 5 minutes or until tender. 

2.  Add in the tomatoes, jalapenos, red pepper, oregano, salt, pepper, oregano, and black beans.   Bring to a boil and reduce the heat.  Simmer for 20 minutes.

3.  Spoon the hot mixture into a food processor and blend until mostly smooth.  You can also do this using an immersion blender (which I do not have). 

4.  Serve over hot cooked pasta and garnish with cilantro.

Comments

  1. This looks so delicious! I’ve been intrigued by this recipe, and now after seeing yours, will definitely be giving this a try. :)

  2. I have to try this…yum!

  3. Glad you enjoyed it!

  4. It looks really good – I can’t say I’ve ever eaten anything like this but I’d love to give it a try. Thanks for sharing this recipe!

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