I’ve been modifying this recipe over the years and this current rendition has become a real crowd-pleaser. It’s quick, easy and a nice change of pace from regular spaghetti.
Original recipe makes 8 servings
1 pound spaghetti
1 tablespoon olive oil
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans
1 cup sweet corn kernels
2 teaspoons ground cumin
1 dash hot pepper sauce
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
- In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes.
- Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain.
- Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.
Calories: 392 kcal
Carbohydrates: 70.3 g
Cholesterol: 2 mg
Fat: 5.4 g
Fiber: 10.1 g
Protein: 15.4 g
Sodium: 534 mg