Black Bean Vegetable Pasta

1. 1

   Separately cook a dry pound of black beans in 8c unsalted water, using your preferred method.

2. 2

   When the beans are about 30 minutes from done, dice/mince and sautee the onion, tomatoes, and garlic in extra light olive oil.

3. 3

   In a microwave or steamer, thaw/heat the frozen broccoli, cauliflower, and carrots. If you prefer to substitute fresh veggies, adjust the cooking time accordingly.

4. 4

   Once the beans are done, add all veggies to the pot. Keep the bean broth!

5. 5

   Add the dry pasta and two additional cups of water (or about half what is called for when cooking the pasta alone).

6. 6

   Add salt/pepper/spice to your liking, and simmer 10-15 minutes until pasta is cooked. Ladle into bowls, or pour into a shallow container to cool for 30 min before refrigerating/freezing for later.

* Per serving · 4 servings · Values may vary.

No additional tips available.