Black Bean Spaghetti Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

Your rating: None Average: 2 (3 votes)

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, 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.