Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Pasta with Black Beans and Artichoke Hearts


1 tablespoon olive oil
1 cup sliced green onions
3/4 teaspoon dried whole oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 clove garlic, minced
29 ounces no-salt-added whole tomatoes, (2 cans) undrained and chopped
15 ounces black beans, (1 can) drained
4 cups hot cooked radiatore (short, fat, rippled pasta) cooked without salt or fat
14 ounces artichoke hearts, (1 can) drained and quartered

Heat oil in a large nonstick skillet over medium heat. Add green onions, and sauté 6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well.

Makes 6 servings (serving size: 1-1/2 cups).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.