Tuesday, January 17, 2012

Black Bean and Corn Pasta

Tonight's dinner was a simple recipe that we've made numerous times before: Black Bean and Corn Pasta.  I usually just eyeball the ingredients when I make this, so I did my best to detail the ingredients list.

I labeled the recipe "Mexican" because that's the closest flavor profile, but it's actually halfway between Italian and Mexican.  It's the best of both worlds--an easy pasta dish with extra flavor and spice.

Black Bean and Corn Pasta garnished with cilantro.


Recipe:
Black Bean and Corn Pasta

  • 1 package whole wheat pasta (we used rotini) 
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced finely
  • 2 - 15 ounce cans petite diced tomatoes
  • 2 - 15 ounce cans black beans, drained and rinsed
  • 8 ounces frozen corn
  • 1.5 teaspoons chili powder (more for a spicier dish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • chopped cilantro for garnish (optional)
Begin preparing pasta according to package instructions.  Meanwhile, heat the olive oil and garlic in a large skillet over medium-high heat.  Add the onion and sauté until the onions become soft (about five minutes).  Add the remaining ingredients except the cilantro, and simmer for about 10 minutes (or, until the pasta is ready).  

Top the prepared (and drained) pasta with the sauce and garnish with cilantro, if desired.  Yields approximately 5 or 6 servings. 

Comments:

Taste:    

Even though the flavors in this recipe are pretty unsurprising, it's still a solid dish.  We tend to make this recipe when we want a tasty meal that's easy to make, so we've made it several times.  Rachel commented that this dish is particularly flexible in that it would be good as either a spicy or mild dish.       
Accessibility:     
There's nothing out of the ordinary in this dish.  (Thank you, Black Bean and Corn Pasta, for contributing to a particularly low grocery bill this week!)  
Ease of Preparation:   
As I mentioned, this is one of our go-to easy dinners.  The sauce is easy and fast to make, and pasta's simple to make as well.       
Non-vegan friendliness:  
Simon pointed out that a non-vegan's only complaint with this dish might be that "it's lacking substance"--it includes neither meat nor meat substitute.  Still, the beans, corn, and pasta are pretty filling and the flavors are good.   

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