1/1 Photo of 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.
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- 1Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
- 2Add the garlic and chipotle chili and cook for about 1 minute more.
- 3Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
- 4Add the beans and warm through.
- 5Salt to taste.
- 6When penne is cooked, drain it and return it to its pan.
- 7Add the sauce, cheese, and cilantro to the pasta and stir.
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Nutritional Facts for Penne Pasta With Black Beans
Serving Size: 1 (340 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 607.9
- Calories from Fat 160
- Total Fat 17.7 g
- Saturated Fat 6.7 g
- Cholesterol 25.1 mg
- Sodium 162.6 mg
- Total Carbohydrate 94.2 g
- Dietary Fiber 18.0 g
- Sugars 4.6 g
- Protein 21.6 g