Penne Pasta With Black Beans

"This is from America's Test Kitchen's book all about Pasta. I used Pepper Jack cheese instead of the Monterrey Jack and it was yummy. The meal gets a little heat from the Chipotle pepper so if you're not a fan of heat, use the cheese called for. Chipotle peppers are sold in a can in the Mexican aisle of most grocery stores. You only need one pepper/chile for this recipe so line a cookie sheet with waxed paper and spread out the rest of the peppers on it and freeze them. When they're frozen, put them in a ziploc bag and you'll have a chipotle pepper when you need it."
 
Download
photo by LindaCinKY photo by LindaCinKY
photo by LindaCinKY
Ready In:
25mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
  • Add the garlic and chipotle chili and cook for about 1 minute more.
  • Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
  • Add the beans and warm through.
  • Salt to taste.
  • When penne is cooked, drain it and return it to its pan.
  • Add the sauce, cheese, and cilantro to the pasta and stir.

Questions & Replies

  1. the recipe calls for 12 ounces pasta cooked. what shoul the measurement of dry pasta be then?f dry
     
Advertisement

Reviews

  1. I tried this tonight and absolutely loved it! I had to substitute garlic powder and chipotle powder, and shredded mexican cheese for the listed ingredients, and didn't have cilantro, but the dish came out great anyway. :) It was quick, easy and tasty and just what I was looking for--a penne pasta dish with black beans and tomatoes! Thanks!
     
  2. My son showed up tonight unannounced for dinner. I scrambled to see what I had then looked up recipe with ingredients I had. Only change I added left over chicken and green pepper used rotel tomatoes left out chipotle and used pepper jack cheese. My son travels for business in a small motor home he what’s 6 to 8 containers of this frozen when he leaves Friday. He says it’s a 10 star.
     
Advertisement

Tweaks

  1. I tried this tonight and absolutely loved it! I had to substitute garlic powder and chipotle powder, and shredded mexican cheese for the listed ingredients, and didn't have cilantro, but the dish came out great anyway. :) It was quick, easy and tasty and just what I was looking for--a penne pasta dish with black beans and tomatoes! Thanks!
     

RECIPE SUBMITTED BY

<p>I've been married to my husband since Leap Day 1992. We met at Clark AB, Republic of the Philippines, at the terminal when we were both trying to get home on leave. Once we got back to Clark, it took a year before we started dating. We told all our friends that we weren't serious about one another. They told us we were. 4 years later, we found out they were right. <br /> <br />Our food tastes couldn't have been more different. I grew up with bland foods since my mother never had been exposed to spicy foods. He loved HEAT. Slowly we've grown more alike in our food tastes but the day he ate a brussel sprout in front of me nearly ended our relationship. *laugh* <br /> <br />He's retired from the Air Force, I got out after 4 years in, so we're both civilian again. <br /> <br />We are the parents of 2 wonderful girls and a super handsome boy-- all dogs. In my spare time I knit and spin. &nbsp;<br /> <br /> <br />&nbsp;</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes