Tuesday, May 19, 2009

Bow Ties with Black Beans

I got this one from a menu-mailer I use to subscribe to. I can't recall for sure which one it was, but my husband and 12 year old LOVED this one! My twelve year old ate three servings that night and enjoyed it for lunch the next day as well!
12 oz Bow Tie Pasta
3 tablespoons olive oil
1 bunch green onion, thinly sliced
2 1/4 teaspoons cumin
2 1/4 tablespoons fresh lime juice
1 cans black beans drained and rinsed
salt to taste
pepper to taste
12 cherry tomatoes, rinsed and halved
3 tablespoons fresh cilantro
Cook pasta according to directions.
While pasta is cooking, heat the oil in a saucepan over medium heat, add green onions and cumin and cook for 2 minutes, remove from heat and stir in the lime juice.
Add the beans and salt and pepper, toss to coat(this salsa can be made and refrigerated for up to one day in advance)
Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the saucepan and add the bean mixture.
Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from heat and stir in cherry tomatoes and cilantro. Serve immediately.

Friday, May 15, 2009

Black Bean Tacos

I've been playing around with different bean taco recipes. I've made several using flour tortillas, corn tortillas, black beans, red beans, refried and more. This recipe I've made a few times and really enjoy.

1 Can Black Beans rinsed and drained
1/2 bag frozen corn(steamed or thawed)
1 cup thick salsa(like pace)
1 small red bell pepper diced
1 small green pepper diced
1/2 small red onion diced
3 green onions sliced, whites and greens
Thinly sliced cabbage
1 small diced tomato
shredded cheddar cheese
corn tortillas
First in one small skillet I saute the peppers and onions in small amount of olive oil until just barely tender.
Set aside, and in another skillet mix beans, corn and salsa until heated through:

Warm corn tortilla and layer first the bean mixture, followed by the pepper mixture, then top with cabbage, cheese and tomatoes! Yum!
You can also just add the pepper mixture without cooking. I like the crispness of the uncooked veggies, but like the flavor that's brought out through cooking. Either way is yummy.

Tuesday, May 12, 2009

Pasta with Beans and Spinach

I made this tonite, and thought it was quite tasty, although the kids all took one look and decided they weren't eating! Their loss. The one that finally did try it, loved it!
3- 15 oz cans diced tomatoes
2 cans white beans, drained
1 lb fresh spinach
4 cups penne pasta
1 tsp garlic
1 tbs oregano
2 tsp basil
Feta Cheese
Cook pasta according to package directions.
While pasta is cooking combine tomatoes, beans and seasonings. The last few minutes add chopped spinach.
Drain pasta, top with sauce and a little feta.