Black Beans & Pasta

Name: Black Beans and Pasta
Yield: 8
Cuisine: Fusion
Ingredients: ketchup; water; tomato purée (passata); dijon mustard; paprika; garlic; oregano; thyme; cumin; nutmeg; white pepper; black beans; sweet red bell peppers; sweet yellow bell peppers; broccoli florets; onions; pasta, fettuccine

Submitted by deb73

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

Sauce

1 ½

CUPS KETCHUP

CUP WATER

CUP TOMATO PURÉE (PASSATA)

TEASPOONS DIJON MUSTARD

TEASPOON PAPRIKA

TABLESPOON GARLIC
minced

TABLESPOON OREGANO
minced fresh

TEASPOON THYME
minced fresh *

TEASPOON CUMIN
ground

TEASPOON NUTMEG
grated

TEASPOON WHITE PEPPER
ground

CUPS BLACK BEANS
cooked, drained

Pasta and vegetables

CUP SWEET RED BELL PEPPERS
chopped

CUP SWEET YELLOW BELL PEPPERS
chopped *

CUP BROCCOLI FLORETS
small florets

CUP ONIONS
diced

OUNCES PASTA, FETTUCCINE
or tagliatelle

Directions

TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the ketchup, water, purée, mustard, paprika, garlic, oregano, thyme, cumin, nutmeg and pepper for 15 minutes. (May be made ahead up to this point. Reheat before continuing.) Add the beans. Keep warm over low heat.
TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for about 3 minutes; set aside and keep warm. Steam the broccoli and onions for 4 to 5 minutes, or until crisp-tender; set aside and keep warm.
While the vegetables are steaming, cook the pasta in a large pot of boiling water until just tender, about 8 minutes. Drain and transfer to a large platter.

Top with the sauce. Top with the vegetables.