Black Bean Pasta
This is a page providing information about black bean pasta as well as a couple of recipes you could try.
Black bean pasta is a new variety of gluten free pasta. Sold as an organic product by a brand called Explore Asian, it brings extra flavour to what is normally a bland ingredient, as well as all the protein, fibre and nutritional properties of black beans. Did you know black beans are excellent sources of two B vitamins and six minerals, having in particular two and a half times the iron that beef has? Not bad, huh!
Besides that black bean pasta can be a great choice for people who want to avoid the empty calories of ordinary pasta. It has none of the properties so reviled of refined grains. Instead, it has lots of protein and nutrients. Awesome!
Black bean pasta is great for people on a gluten free diet as well as lower-carb diets such as the slow carb diet. The great thing about black bean pasta which celiacs will appreciate is that the pasta doesn’t easily overcook or become sludge in the cooking water!
So here are a couple of recipes which you can use with your black bean pasta.
Simple Black Bean Pasta Recipe
This is a very simple recipe designed to showcase the flavour of the black bean pasta with a few other, simple ingredients.
100g black bean pasta
2-3 tbsp good quality olive oil
1 clove of garlic
1 tsp oregano
1/2 tsp freshy ground coriander seeds
A handful of cherry tomatoes
Cook the black bean pasta according to the instructions on the packet. Add half a teaspoon of salt to the cooking water. Once the black bean pasta is done, drain it, and put it into a salad bowl.
Meanwhile, chop your garlic clove finely, or crush it. Slice each cherry tomato in half.
Now, when the black bean pasta is ready and in the salad bowl, allow it to cool a little. After 3-4 minutes, add the garlic, oregano, coriander, cherry tomatoes and olive oil. (The idea with the olive oil is to lightly coat the pasta). Toss together well. Taste for saltiness, and add a little soy sauce to bring it up to a good level of saltiness and flavour. Serve.
Mexican Black Bean Spaghetti Recipe
This recipe is an unusual twist on what would otherwise be a normal mexican black bean salad. Substitute black beans for black bean pasta and you have… something rather creative! Unexpected! Post-modern, almost. Or perhaps I’m going too far with that one.
100g black bean spaghetti
1 cup sweet corn (drained from a can, or frozen)
2 small tomatoes
1 medium avocado
1 tbsp Olive oil
1 clove of garlic
1/2 cup of coriander leaf (cilantro)
2 spring onions (green onions)
Hot sauce or chili pepper (optional)
Cook the black bean spaghetti according to the directions on the package.
Meanwhile, heat up the sweet corn in a pan with the olive oil and the garlic, crushed or finely chopped. Fry until the corn is slightly browned.
Chop up the avocado and the tomato in 1 1/2 cm (1 inch) cubes. Chop the spring onions; chop the white parts finely, and the green parts more roughly. Chop the cilantro roughly but thoroughly.
Once all the ingredients are cooked, allow them too cool until just warm, not hot. Toss everything together with the juice of the lime and salt to taste. Add hot sauce or chili pepper to taste as well, if you desire.