Monday, April 16, 2012

Texas Black Bean Pasta Shells

This is a really great combination of tastes. I liked the artichokes, in particular.

This makes a great dish for meatless Monday, too! I used dried black beans that I soaked overnight then cooked. You can use canned beans instead.

Makes: 6-8 servings
Prep time: 5 minutes
Cook time: 25 minutes
Printable Recipe


  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, chopped fine
  • 2 jalapeƱo peppers, chopped fine
  • 4 garlic cloves, minced
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 ounce) can quartered artichoke hearts, rinsed and drained
  • 1 (15 ounce) can baby corn, rinsed and drained, cut into bite-sized pieces
  • 1 (15 ounce) can black beans
  • 1/4 cup chopped fresh cilantro
  • 1 pound medium shells

1. Heat oil in a large saucepan over medium-high heat. Add the onion, jalapeƱos, and garlic. Cook until soft.

2. Stir in the tomatoes, artichoke hearts, baby corn, beans, and cilantro. Add salt and pepper to taste. Reduce heat to a simmer.

3. Cook pasta per package instructions. Drain well.

4. Serve pasta with sauce on top.

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