350 black pasta recipes

A bold black bean chili loaded with 3 pounds of lean ground beef, green chilis, and an unexpected spice blend of dry mustard, celery seed, and cumin seed. Thick, meaty, and built for feeding a hungry crowd.

Quick beef spaghetti sauce with ground beef, tomato sauce, tomato paste, Italian seasoning, and a glug of white wine stirred in near the end. Ready while the pasta boils.

Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

This dish has a mild, sweet taste with a hint of terragon.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Spaghetti sauce from fresh tomatoes with fennel seeds, green pepper, Parmesan, and a triple tomato base of fresh, pureed, and paste. The longer it simmers, the better it gets.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.