Fettuccine With Black Bean Sauce Recipes

FETTUCCINE WITH BLACK BEAN SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with cheese. If desired, top with chopped fresh basil.

MEXICAN PASTA WITH BLACK BEANS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
• While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
• 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
• In a colander drain pasta well and in a large bowl toss with sauce.
• Serve pasta sprinkled with cheese and scallions.

BLACK BEAN PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese.

PASTA WITH SPICY BLACK BEAN SAUCE

Steps:

• Crumble ground beef in skillet and drain. Add onion and garlic and cook until aromatic.
• Add orange juice, tomato sauce, garlic, red pepper flakes, cumin, salt, and sugar. Simmer for ten minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add black beans and tomatoes to beef mixture until heated through.
• Dish pasta onto plate and top with beef mixture. Sprinkle with cheese.

CHINESE BLACK BEAN SAUCE

Steps:

• Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
• Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
• Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

PENNE PASTA WITH BLACK BEANS

Steps:

• Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
• Add the garlic and chipotle chili and cook for about 1 minute more.
• Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
• Add the beans and warm through.
• Salt to taste.
• When penne is cooked, drain it and return it to its pan.
• Add the sauce, cheese, and cilantro to the pasta and stir.