How To make Black Beans and Pasta
SAUCE:
1 1/2 c Low-sodium ketchup
1 c Water
1/2 c Tomato puree
2 ts Dijon mustard
1 ts Paprika
1 tb Minced garlic
1 tb Minced fresh oregano
1 ts Minced fresh thyme
1/2 ts Ground cumin
1/4 ts Grated nutmeg
1/4 ts Ground white pepper
2 c Cooked black beans, drained
PASTA AND VEGETABLES:
1 c Chopped sweet red peppers
1 c Chopped yellow peppers
1 c Small broccoli florets
1/2 c Diced onions
8 oz Fettuccine or tagliatelle
1. TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the
ketchup, water, puree, mustard, paprika, garlic, oregano, thyme, cumin, nutmeg and pepper for 15 minutes. (May be made ahead up to this point. Reheat before continuing.) Add the beans. Keep warm over low heat. 2. TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for
about 3 minutes; set aside and keep warm. Steam the broccoli and onions for 4 to 5 minutes, or until crisp-tender; set aside and keep warm.
3. While the vegetables are steaming, cook the pasta in a large pot of
boiling water until just tender, about 8 minutes. Drain and transfer to a large platter. Top with the sauce. Top with the vegetables.
How To make Black Beans and Pasta's Videos
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Ingredients:
3 pieces garlic
1/2 onion
small piece ginger
2-3 sticks green onion
1/4 zucchini
1 king oyster mushroom
100g extra firm tofu
60g nappa cabbage
1/4 cucumber
2+1 tbsp chili oil
2-3 tbsp black bean paste (Chunjang)
1 tbsp soy sauce
2 tsp dark soy sauce
250g udon noodles
1 tsp white sesame seeds
Directions:
1. Finely chop the garlic, onion, ginger, and green onion
2. Dice the zucchini, king oyster mushroom, and extra firm tofu into small cubes. Finely chop the nappa cabbage and thinly slice the cucumber into matchsticks
3. Bring a pot of water to boil for the noodles
4. Heat up a nonstick pan to medium heat. Add 2 tbsp chili oil followed by the garlic, onions, and ginger. Sauté for a few minutes
5. Add the tofu and sauté for another few minutes. Then, create a well in the middle of the pan. Add another tbsp of chili oil followed by the black bean paste. Sauté the paste for 2-3min
6. Add the zucchini and mushrooms. Sauté for a few minutes. Add the nappa cabbage followed by the soy sauce, dark soy sauce
7. Boil the udon noodles for half the time to package instructions (in this case 2mins). Stir the noodles occasionally
8. Transfer a 1/4 cup of cooking water into the pan. Then, strain out the noodles and add to the pan. Stir for a few minutes until the black bean sauce becomes thick and glossy
9. Add the green onions, turn off the heat, and give it a stir. Plate and garnish with sesame seeds and the cucumbers to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Fermenting black soybeans into black bean paste
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PASTA AND BEANS (PASTA e FAGIOLI) - Original Italian recipe
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Ingredients
Fresh wheat noodles or dried wheat/udon noodles
1/4 cup cooking oil
5 cloves of garlic, chopped (approximately 1 1/2 tbsp)
1 tbsp chopped ginger
4 to 5 green onions, chopped (approximately 1/4 cup)
1 large sweet or yellow onion, cut into large chunks
1/4 of large or 1/2 of small green cabbage, cut into chunks
1 large zucchini, cut into small cubes
5 to 6 rehydrated or fresh shiitake, diced
2 tsp soy sauce
1/3 cup chunjang, black bean paste (you can substitute with Doenjang or red miso)
2 tbsp vegetarian oyster sauce
1 tbsp raw sugar
Julienned cucumber
Gochugaru to taste
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