Meatless Monday: Black Bean and Broccoli Pasta

When I got home from work on Monday, I realized that my favorite part of the day during the week is when I pull into our development and swing around into my spot. It means I can get started in the kitchen, relax and enjoy some TV, workout, and also exercise my brain just a little more for the day with homework. I oftentimes wonder how I fit so much into so few hours, and day dream about what I could do if there were more hours in the day… or at least more hours spent not at work. Even though I’m all for three day weekends all the time, it doesn’t seem like corporate America agrees.

This recipe was inspired by one I found on The Nest. I’m one of those people that subscribes to, or at least puts my e-mail address wherever anyone asks. That results in a LOT of automatically deleted messages every day, but sometimes I find a gem. Enter this recipe, for Black Bean Orecchiette with Spicy Pork and Broccoli. I modified the recipe quite a bit (of course omitting the pork) and it was really good!

I’d like to say per the usual that it was quick and easy. For the most part, it was. But, I had some trouble opening the wine bottle. We don’t have the best openers, so I was left with this, until my fiancé came home to save the day:

The past few days have been about trying new things. On Sunday, I tried my hand at fish tacos. Then on Monday,  for this recipe, I got to cook with wine – another first! And aside from my little mishap in opening the wine bottle, it was easy and yummy, with enough leftovers for lunch the next day.

Black Bean & Broccoli Pasta inspired by this The Nest recipe
– Serves 4 –

Ingredients:
8 oz. pasta (I used elbow, but you can use any kind)
2 medium broccoli crowns, separated into florets
1 medium yellow onion, sliced
1 Italian long pepper, diced
1/2 cup black beans
1 clove garlic, finely chopped
2 Tbsp olive oil
1 cup white wine
1 tsp red pepper flakes

Directions:
1. Bring a pot of salt water to boil. Meanwhile, fill a medium bowl with cold water and a few ice cubes.
2. Once water is boiling, add broccoli for 1 minute to blanch. Then, using a slotted spoon, transfer broccoli to bowl of ice water to cool.
3. Keep the water from the broccoli, and add the pasta to it. Cook for 10 minutes until al dente. Drain and rinse, and set aside in a separate bowl.
4. Dry out the pot, and coat with oil. Once oil is heated, add garlic, onion, pepper, and black beans, and cook for 5 minutes. Then, add white wine, cooking for an additional 2 minutes.
5. Add broccoli and pasta into pot, sprinkle in red pepper flakes, and combine, making sure to heat through, about 5 minutes.

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Filed under Recipe, Vegetarian/Vegan

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