Penne Pasta With Black Beans
2
People talking
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.
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
2
People talking
ingredients
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 12 ounces penne pasta, cooked
- 1 chipotle chile, finely chopped
- 1 medium onion, diced
- 2 medium garlic cloves, minced
- 2 tablespoons olive oil
- salt, to taste
- 1 cup monterey jack cheese
- 2 tablespoons cilantro, chopped
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.
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RECIPE MADE WITH LOVE BY
@Twiggyann
Contributor
@Twiggyann
Contributor
"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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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.
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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!
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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!
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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.
