Tolerant Black Bean Pasta is a great addition to my pantry as it has great texture and flavor. I was looking for something to make for a quick evening dinner and decided to us up a few ingredients I had from my recent trip to the farmer’s market. I had a little of each ingredient, so pasta was the perfect way to marry the flavors and use the fresh ingredients.
This recipe takes less than a half hour from opening the refrigerator to finishing clean up. Enjoy a healthy meal…or put it in an airtight container and take it with you for a great lunch. Enjoy as a meal on its own or a side dish with a sandwich or salad.
Base Ingredients:
1 ear of corn … corn cut off the cob (yields about 2 cups)
½ Red Onion
½ Red Bell Pepper
1 Tomato (I used vine ripe)
Basil (for garnish)
Pasta – 1 Cup Tolerant Black Bean Rotini
Olive Oil
2 TBSP Butter (unsalted)
¼ Cup Vegetable Broth
Variations in keeping with Salsa theme:
• Add a few cloves of crushed Garlic
• Substitute Shallots for Red Onion
• Add a Hot pepper like a Jalapeño, Serrano, or Habanero depending on your personal interest in HEAT
• Add a cup of diced Mango if you wish a bit of sweet flavor
Instructions:
1. Cut the corn off the cob
2. Use a mandolin to cut the pepper and onion into small slices (or dice small with a knife)
3. Sautee all three ingredients in a pan with 2 tbsp butter and ¼ cup vegetable broth
4. Once onions are translucent turn off heat.
5. Add 3 cups of water to a pot and bring to a boil. Add 1 cup of Tolerant Black Bean Rotini. (Stir from time-to-time.) Drain after 5 minutes…reserving ¼ cup of the pasta water.
6. While pasta is cooking dice the tomato.
7. Add pasta water, diced tomato, and pasta to pan with the sautéed vegetables.
8. Cook until water evaporates.
9. Transfer to a plate, bowl, or airtight container. Sprinkle with Olive Oil and/or Basil to garnish.
