Black Bean Spaghetti

I know what you’re thinking. The title of this blog post sounds absolutely disgusting. I mean seriously … who associates black beans with spaghetti? The 2 are just about enemies.

Well, despite its poor name, this is an absolute family favorite. At least 7 out of 9 of us will devour it {the other 2 have damaged taste buds lol}, whether it’s piled on top of our spaghetti, or sitting in a bowl like soup. Good stuff!

Enough said. Here’s the recipe! From our family to yours … ❤

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Black Bean Spaghetti

1 large onion, halved and sliced very thinly

2 sweet bell peppers {red, orange or yellow} cut into thin strips

1 – 8 oz package fresh mushrooms, sliced {optional}

Olive oil and/or butter

1 – 15 oz can diced tomatoes (with the juice)

1 – 15 oz can black beans – drained and rinsed

1 – 15 1/2 oz can kidney beans (with the juice)

1 – 3 1/2 oz jar capers (with the juice)

Rosemary, Basil and Black Pepper to taste

 

1 lb (16 oz) Angel Hair pasta {or other pasta}

Parmesan cheese

In a pot or skillet, cook the first four ingredients in olive oil & butter,  over medium-high heat until tender. Add the tomatoes, beans, capers, and seasonings, and bring to a boil. Reduce heat and simmer about 30 minutes, stirring occasionally. Cook until the peppers and onions are very soft {the longer the better lol!}. Serve over cooked pasta, and top with Parmesan cheese.

P.S. We double this recipe for 7-8, and usually have some leftovers.

Enjoy! We had this deliciousness for lunch. 🙂

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