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Author Notes: I put this together last weekend and brought it to work for lunch all week. No regrets. —SteveC
- 1 pound dried black beans
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 2 garlic cloves, minced
- 8 ounces whole wheat orechiette pasta
- 1 packet frozen broccoli, cauliflower, carrots (12 oz)
- Separately cook a dry pound of black beans in 8c unsalted water, using your preferred method.
- When the beans are about 30 minutes from done, dice/mince and sautee the onion, tomatoes, and garlic in extra light olive oil.
- In a microwave or steamer, thaw/heat the frozen broccoli, cauliflower, and carrots. If you prefer to substitute fresh veggies, adjust the cooking time accordingly.
- Once the beans are done, add all veggies to the pot. Keep the bean broth!
- Add the dry pasta and two additional cups of water (or about half what is called for when cooking the pasta alone).
- Add salt/pepper/spice to your liking, and simmer 10-15 minutes until pasta is cooked. Ladle into bowls, or pour into a shallow container to cool for 30 min before refrigerating/freezing for later.