Feb. 9th, 2013

nverland: (Monthly-February)
[personal profile] nverland
 photo dragonbytahra_zps4649962a.jpg


Black Bean Spaghetti
Yield: 6 servings

* 1 large onion, sliced
* 2 small sweet red, yellow, or green peppers, cut into strips
* 1 8-ounce package fresh sliced mushrooms
* 2 tablespoons olive oil
* 1 14-1/2-ounce can diced tomatoes, undrained
* 1 15-ounce can black beans, drained and rinsed
* 1 15-ounce can kidney beans, undrained
* 1 3-1/2-ounce jar capers, packed in water, untrained (optional)
* 2 teaspoons dried Italian seasoning
* 1/2 to 1 teaspoon freshly ground pepper
* Hot cooked angel hair pasta
* Freshly grated Parmesan cheese
* Garnish: fresh rosemary sprig

Cook first three ingredients in olive oil in a large skillet over medium-high heat, stirring constantly, for 5 minutes or until crisp-tender. Stir in tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot cooked pasta; top with freshly grated Parmesan cheese. Garnish with a rosemary sprig, if desired.

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