Organic Black Bean Spaghetti with Artichoke Marinara (No Added Fat)
I love bean pastas, particularly the organic edamame and mung bean fettuccine that I used with dinner a few weeks ago. Today, I made another organic pasta from the same company today, black bean spaghetti, that has simply black beans as the one ingredient.
I cooked waterlessly a bit of garlic, onion cut into half moons, and frozen artichoke hearts (i.e., I used a small Saladmaster pan, put the ingredients in, and cooked, covered, on medium till the vapor lock rattled, then reduced heat to low till the rattling stopped). After maybe 15m, I added canned roasted tomatoes, nutritional yeast, salt, and lemon pepper, and returned to a low simmer, covered. When the black bean pasta was done, I served with the pasta with the artichoke marinara atop.