Mmmm … simple, fresh, and tasty! I originally planned to make Emily Malone’s Caramelized Onion Black Bean Sauce, but realized I had so many great vegetables that I couldn’t resist throwing them in and ended up with this. It may look like a lot at first glance, but it’s actually really easy – the hardest thing you’ll have to do is chop some vegetables. You can do it!
In the mix:
- One yellow or white onion (diced)
- 1/2 tbsp minced garlic (about 5 cloves)
- 1 package of sliced mushrooms
- 1 large zucchini (diced)
- 1 can black beans (rinsed and drained)
- 3 hot house tomatoes (diced)
- Pasta of your choice
- 2 tbsp Basil
- 1 tsp thyme
- 1 tsp garlic powder
- Red pepper (just a sprinkle)
- Salt and pepper to taste
- 1 1/2 tablespoons olive oil
- Cheese (optional)
Sauté the diced onions in olive oil on low heat for about 20 minutes, until golden brown. During the last 5 minutes, toss in the garlic. Be sure to stir frequently and keep it at a low heat so the garlic doesn’t burn. While the onions cook, sauté the mushrooms and zucchini in another pan on medium-low heat for 20 minutes, cranking it up to medium during the last few minutes to burn off excess water.
Stir the zucchini and mushrooms in with the onions, and add the black beans, tomatoes, basil, thyme, garlic powder, salt and pepper, and olive oil. Let simmer for another 20 minutes before cooking your pasta so that it has at least 30 minutes to simmer and let the herbs “set.”
Add some cheese if you’re fancy and enjoy!
Awwww … His and Hers plates!