Penne Pasta With Black Beans |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from America's Test Kitchen's book all about Pasta. I used Pepper Jack cheese instead of the Monterrey Jack and it was yummy. The meal gets a little heat from the Chipotle pepper so if you're not a fan of heat, use the cheese called for. Chipotle peppers are sold in a can in the Mexican aisle of most grocery stores. You only need one pepper/chile for this recipe so line a cookie sheet with waxed paper and spread out the rest of the peppers on it and freeze them. When they're frozen, put them in a ziploc bag and you'll have a chipotle pepper when you need it. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can black beans, drained and rinsed |
12 ounces penne pasta, cooked |
1 chipotle chile, finely chopped |
1 medium onion, diced |
2 medium garlic cloves, minced |
2 tablespoons olive oil |
salt, to taste |
1 cup monterey jack cheese |
2 tablespoons cilantro, chopped |
Directions:
1. Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
2. Add the garlic and chipotle chili and cook for about 1 minute more.
3. Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
4. Add the beans and warm through.
5. Salt to taste.
6. When penne is cooked, drain it and return it to its pan.
7. Add the sauce, cheese, and cilantro to the pasta and stir.
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