Southwestern Pasta And Beans

Southwestern Pasta and Beans is a perfect weeknight meal that’s budget friendly, comforting and delicious. Black beans, sausage, pasta and fresh tomatoes are combined with southwestern herbs and spices to create a flavorful dish that you will enjoy, especially when the weather is cool.

Beans are among the most versatile and commonly eaten foods throughout the world. Whether you are a meat eater or a vegetarian, beans…either dried or canned, are versatile, affordable and a convenient item to keep in your pantry. They are a nutritious, healthy source of plant based protein, fiber, and rich in vitamins and minerals, With so many varieties, they can be incorporated into just about any dish. As you can see from the photos below, I am constantly creating new ways of using them.

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One evening my husband suggested we have a bean dinner. He loves my Tuscan Bean Soup and my Italian Lentil, Sausage, And Pasta Soup. However, I was in the mood for black beans but wanted to make something different other than my usual Cuban black beans. I decided why not use some of the same elements from my Tuscan Bean Soup and combine them with elements from my Cuban Black Beans and created Southwestern Pasta and Beans. It was simple to make and my husband and I loved it.

Southwestern Pasta and Beans

Serves 2 – 4, depending on serving size, adjust the recipe according

• 1Tbsp. olive oil
• 8 oz (2 small links) sausage (I used hot Italian), casings removed
• 1/2 small red onion, diced (white may be substituted)
• 1 small yellow or red bell pepper
• 1 jalapeño, seeded and diced
• 2 – 3 garlic cloves, minced
• 1/2 c. white wine
• 1 29 oz. can or 3 c. cooked black beans
• 1 c., more if needed, chicken stock, vegetable broth or water
• 1/2 – 1 tsp. ground cumin according to taste
• Pinch cayenne
• 1/2 tsp. dried oregano
• salt and pepper to taste
• about a dozen cherry tomatoes, halved
• 1/4 c. chopped cilantro 
• 1/4 c. dried small tube pasta such as ditalini
• 1 tsp. red wine vinegar
• chopped tomato for garnish (optional)

Heat olive oil in a large sauté pan over medium high heat. Add sausage, breaking it into small pieces, cook until starting to brown. Add onions and peppers, sauté until softened, about 5 minutes. Add garlic and cook another minute. Add wine, bring to a boil then reduce heat and simmer until reduced slightly. Add beans, chicken stock, seasonings, tomatoes and cilantro. Mash some of the beans with the back of a spoon. Vring to a boil then reduce heat and simmer for 10 – 15 minutes until the liquid thickens and the flavors meld, adding a little extra liquid if necessary. Add vinegar, stir and taste for any additional seasoning, if needed.

In the meantime, cook the pasta in boiling water according to package directions until just barely tender, drain well and add to the beans. and simmer until the pasta is al dente. Ladle into bowls, garnish with chopped tomatoes if desired.

I use canned beans for a quick meal but if you plan ahead, you can soak dried beans overnight, cook and then use 3 or 4 cups in this recipe.

For a creamier, thicker soup, use a wooden spoon or potato masher to partially mash some of the beans.

You can cook the pasta in with the beans but they will soak up lots of the liquid so you may need to add extra as it cooks. I prefer to cook it separately until just barely tender then let it finish cooking with the beans..

If you wish to reduce the sodium content in canned beans, simply drain and rinse. Draining canned beans reduces sodium by 36 %, draining and rinsing reduces the sodium by 41 %.

Notes from the kitchen

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When cooking gets boring you need to get creative and think outside the box. This flavorful and hearty recipe was influenced by ingredients that I had used in the past from countries such as Italy, Cuba, and Brazil to create an entirely new dish. The next time you would like something a little different, I hope you will give this recipe a try. It’s quick and easy, perfect for a last minute meal and made with ingredients you may already have in your kitchen.