Black Beans and Pasta

By LynneC

pasta and black beans in tomato sauce

Ingredients

• 2 tsp. olive oil
• 1 cup bell pepper, diced
• 1/2 cup chopped onions
• 2 tsp minced garlic
• 2 cups tomato sauce
• 1 can (19oz/540ml) black beans, rinsed and drained
• 1 tsp dried oregano
• 1/2 tsp each ground cumin, and crushed red pepper flakes
• 8 oz (227g) uncooked medium-sized shell-shaped pasta (about 3 cups dry)
• 1/2 cup packed shredded light Monterey Jack cheese

Preparation

Step 1

Heat olive oil in a medium pot over medium heat. Add bell pepper, onions and garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add tomato sauce, beans, oregano, cumin and crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.

Meanwhile, prepare pasta shells according to package directions. Drain. Add shells to sauce and mix well. Ladle into individual serving bowls and sprinkle with cheese. Serve hot