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Bucatini & Black Beans

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Ingredients
  Bucatini/Perciatelli / spaghetti 10 Ounce (285 Gram, Dry Ones)
  Seasoned rice vinegar/2/3 cup distilled white vinegar and 2 tablespoons sugar 160 Milliliter (2/3 Cup)
  Honey 30 Milliliter (2 Tablespoon)
  Olive oil 15 Milliliter (1 Tablespoon)
  Chili oil 1⁄2 Teaspoon
  Canned black beans 32 Ounce, drained and rinsed (2 Cans, 16 Ounce / 425 Gram Each)
  Pear tomatoes 12 Ounce, diced (4 Large, About 340 Gram Total)
Directions

1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to.6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well and keep warm.
2. Combine vinegar, honey, olive oil, and chili oil in pan. Bring just to a boil over medium-high heat. Add pasta, beans, and tomatoes. Cook, stirring, until hot. Remove from heat; stir in chopped parsley and onions.
3. Spoon pasta mixture into bowls. Sprinkle with cheese. Garnish with parsley sprigs

Recipe Summary

Method: 
Boiled
Interest: 
Quick

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