I made a pasta salad and
used black bean pasta and it came out so tasty.
Not exact matches
dry
pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
Our dinner rotation is usually sauteed seafood of some kind with probably toast one night, some variation of
pasta with garlicky rabe another night (adding sausage,
using kale or whatever green we have, wuteva),
black bean tacos, and salad with all of the leftover veggies and either tuna salad on top or roasted chicken.
When it's warmer out: burgers, grilled pizza (probably once a week — always
using your crust — tonight it's with proscuitto and arugula), grilled thighs or wings,
pasta still at least once a week (although sometimes cold — I make a
pasta salad with fresh mozz, cherry tomatoes, and pesto), your zucchini strand spaghetti, BMT's — grilled sandwich with basil, mozzarella, and tomato with olive oil and balsamic, grilled eggplant sandwiches from Elise's website,
black bean and goat cheese quesadillas from an ATK magazine
2 cups dried cranberry
beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (
use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground
black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat
pasta (such as ditalini or smallish shells), cooked until al dente
I
used it as a semi
pasta sauce and served it with grilled chicken and a
black bean and corn salad.
You can
use black beans in so many ways; as an instant
pasta sauce along with sauteed onions and some Parmesan cheese, heated with rice and sauteed vegetables for a quick vegetarian entree, or add them to any canned soup to increase fiber and protein content.
Delicious, exotic, and beautiful — our recipe for gluten - free Singapore Noodles
uses black bean vermicelli - style
pasta, curry, and jewel - toned vegetables to create a wonderful interplay between light and dark.This post is made in partnership...
bow - tie
pasta 1 large bunch Lacinato kale 2 chicken sausage links 2 cloves garlic cooked
black beans feta cheese, crumbled fish sauce Shrimp Fried Rice A quick and delicious way to
use up leftover rice!