Black Beans and Pasta

Name: Black Beans and Pasta
Ingredients: 1 1/2 cups ketchup; 1 cup water; 1/2 cup tomato puree (passata); 2 teaspoons dijon mustard; 1 teaspoon paprika; 1 tablespoon garlic minced; 1 tablespoon oregano minced fresh; 1 teaspoon thyme minced fresh; 1/2 teaspoon cumin ground; 1/4 teaspoon nutmeg grated; 1/4 teaspoon white pepper ground; 2 cups black beans cooked, drained; 1 cup sweet red bell peppers chopped; 1 cup sweet yellow bell peppers chopped; 1 cup broccoli florets small florets; 1/2 cup onions diced; 8 ounces pasta, fettuccine or tagliatelle

17 ingredients

9 steps

Ingredients

1 1/2 cups ketchup
1 cup water
1/2 cup tomato puree (passata)
2 teaspoons dijon mustard
1 teaspoon paprika
1 tablespoon garlic minced
1 tablespoon oregano minced fresh
1 teaspoon thyme minced fresh
1/2 teaspoon cumin ground
1/4 teaspoon nutmeg grated
1/4 teaspoon white pepper ground
2 cups black beans cooked, drained
1 cup sweet red bell peppers chopped
1 cup sweet yellow bell peppers chopped
1 cup broccoli florets small florets
1/2 cup onions diced
8 ounces pasta, fettuccine or tagliatelle

Directions

1

TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the ketchup, water, puree, mustard, paprika, garlic, oregano, thyme, cumin, nutmeg and pepper for 15 minutes.
2

(May be made ahead up to this point.
3

Reheat before continuing.)
4

Add the beans.
5

Keep warm over low heat.
6

TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for about 3 minutes; set aside and keep warm.
7

Steam the broccoli and onions for 4 to 5 minutes, or until crisp-tender; set aside and keep warm.
8

While the vegetables are steaming, cook the pasta in a large pot of boiling water until just tender, about 8 minutes.
9

Drain and transfer to a large platter.