Wednesday, December 16, 2009

Black Bean Pasta

Red-tailed Hawks ©DaveSpier

1 large onion, sliced
1 small red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 ounces fresh mushrooms, sliced
2 tablespoons olive oil
1 (15-ounce) can black beans, drained, rinsed
1 (16-ounce) can whole tomatoes, chopped
1 (15-ounce) can kidney beans

1 1/2 ounces capers, drained
1/4 cup sliced black lives
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces angel hair pasta, cooked, drained
Fat-free Parmesan cheese
Fresh basil leaves

Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender. Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black oilives, rosemary, basil and pepper. Bring to a boil; reduce heat. Simmer for 30 minutes, stirring occasionally. Spoon over the angel hair pasta on a serving platter. Garnish with freshly grated fat-free Parmesan cheese and basil leaves.

A Taste of the Good Life: From the Heart of Tennessee

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