Penne Pasta with Black Beans

I’m absolutely a horrible blogger.  I made a delicious supper tonight and failed (AGAIN!) to get any pictures of it.  I swore that I’d do better with pictures this time around the blogosphere.

chipotle-pepper-can-150x150The recipe (below) calls for one chipotle pepper.  They are sold in cans at your local supermarket — usually in the Mexican food section.  Line a cookie sheet with wax paper or freezer paper.  Use a spoon to transfer one pepper and some of the sauce to a spot on the paper.  Then transfer another and another.  Put the cookie sheet in the freezer.  After they are frozen, transfer the frozen peppers to a zip top bag and store in your freezer.  You’ll have a chipotle pepper ready whenever you need it.  They thaw quickly, too!

This recipe is from America’s Test Kitchen’s book The Complete Book of Pasta and Noodles.  I seldom ever have plain Monterey Jack cheese on hand.  I substitute what I have on hand.  Sometimes that’s pepper jack, but tonight it was a combination of cheddar and mozzarella.  The one chipotle pepper gives it a pretty nice bite.

Penne Pasta with Black Beans

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

Even my husband, who isn’t a fan of Meatless Mondays, doesn’t whine on Monday when I cook this.


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