Description
Black bean pasta dishes have deep roots in Latin American cuisine, where beans and grains naturally complement each other to create complete proteins. This fusion brings together the best of Italian pasta tradition with the hearty, satisfying elements of Latin cooking. The result is a meal that feels both familiar and exciting, delivering serious nutrition without sacrificing an ounce of flavor.
Ingredients
Base Ingredients:
- 12 oz whole wheat pasta (penne or rigatoni work beautifully)
- 2 cans (15 oz each) black beans, drained and rinsed
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
Flavor Builders:
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Fresh Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup crumbled queso fresco or feta cheese
Substitution Notes: Can’t find queso fresco? Feta, goat cheese, or even shredded cheddar work wonderfully. For a vegan version, skip the cheese or use nutritional yeast. No fresh cilantro? Fresh parsley adds a lovely brightness too.
Instructions
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. The key here is generous salting – your pasta water should taste like mild seawater. This is your only chance to season the pasta itself.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and smell fragrant. The onion should be translucent but not browned. Add the bell pepper and cook for another 2 minutes until it begins to soften.
Stir in the minced garlic, cumin, smoked paprika, and oregano. Cook for just 30 seconds until incredibly fragrant – you’ll know it’s ready when the spices bloom and fill your kitchen with their aroma. Don’t let the garlic brown or it will taste bitter.
Add the diced tomatoes with their juice, black beans, and a pinch of salt and pepper. Let this simmer for 3-4 minutes, stirring occasionally. The tomatoes will break down slightly, creating a light sauce that coats everything beautifully.
Reserve 1/2 cup of pasta cooking water before draining. Add the drained pasta directly to the skillet with the bean mixture. Toss everything together, adding pasta water a little at a time until you achieve a silky consistency that coats each piece of pasta.
Remove from heat and stir in the lime juice and fresh cilantro. The lime brightens everything up, while the cilantro adds a fresh, herbal note that ties all the flavors together. Taste and adjust seasonings as needed.
Nutrition
- Calories: 420
- Fat: 10g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 18g