Pantry Staple Recipes-Cooking with Beans
Tuscan Cannellini Bean Pasta
4 Servings | Total Time: 3o Minutes
Ingredients
- 8 oz. short cut pasta, (Zucca or Calamarata)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 1/2 teaspoon freshly ground pepper
- 1/2 tsp salt
- 1 tsp dried or fresh basil
- 1 each15oz. can cannellini beans (substitute Northern white beans if your store doesn’t carry cannellini)
- 4 oz. baby spinach or your favorite mix in green (Kale, Arugula, Shard Etc)
- ¼ Cup shredded parmesan
Directions
Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
Add the tomatoes, salt, pepper, and basil. Sauté the tomatoes until the skins burst, blister, and the tomatoes begin to release their juices. It’s important to not have the heat under the skillet too high or the garlic may burn before the tomatoes break down. You want the garlic to brown a bit but not burn.
Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about halfway wilted.
Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.
Black Bean and Beef Taco Meat
Total Time: 20 Minutes
Ingredients
- 1 15 oz. cans black beans
- 1/2 lb Ground beef
- ¼ tsp ground coriander
- ¼ tsp chile powder
- ¼ tsp ground smoked paprika
- ¼ tsp ground cinnamon
- ¾ tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground black pepper
- 1/4 tsp sugar
- 3-4 tbsp water
Directions
Preheat oven to 400 degrees. Strain and rinse black beans. Pat dry with a paper towel. Spread out evenly on a baking sheet. Bake for 10-12 min, until slightly crispy (making sure to toss halfway).
While beans are baking, heat a large pan over medium heat and brown the ground beef.
Add beans to a large mixing bowl. Mash slightly with a fork until crumbly. Mix into the browned beef and add the rest of the seasoning ingredients. Add 3-4 tbsp (or more) of water until beans are hydrated and mixture is no longer dry. Season with salt and pepper if needed. Use as you would regular taco meat.