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