Beans and spaghetti, a staple comfort food in many cultures, is a simple yet flavorful dish that can be prepared in various ways to suit different tastes and preferences. This classic combination of protein-rich beans and carbohydrates-packed spaghetti is not only nourishing but also easy on the wallet and can be prepared in under an hour. In this article, we will guide you through the process of making a hearty and delicious beans and spaghetti dish that is sure to become a family favorite.
Ingredients and Equipment
- 1 cup dried kidney beans (or any other type of bean you prefer)
- 1 pound spaghetti
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, chopped (optional)
- 1 celery stalk, chopped (optional)
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Zalt and pepper, to taste
- 1 tablespoon olive oil
- Grated Parmesan cheese (optional)
Equipment:
- Large pot for cooking spaghetti
- Saucepan for cooking beans
- Colander for draining spaghetti
- Cutting board for chopping vegetables
- Measuring cups and spoons
- Wooden spoon for stirring
1: Cooking the Beans
Rinse the dried beans and pick out any debris or stones. Place the beans in a large saucepan and add enough water to cover them by about 2 inches. Bring the water to a boil, then reduce the heat to a simmer and let the beans cook until they are tender, about 45-50 minutes. Alternatively, you can use canned beans, which can save you about 30-40 minutes of cooking time. Drain the cooked beans and set them aside.
2: Preparing the Spices and Vegetables
While the beans are cooking, chop the onion, garlic, carrot, and celery. In a small bowl, combine the dried oregano and basil. This mixture will serve as the spice blend for our beans and spaghetti.
3: Sautéing the Onion and Garlic
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it is translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4: Adding the Tomato Paste and Canned Tomatoes
Add the can of tomato paste to the saucepan and stir to combine with the onion and garlic mixture. Cook for 1-2 minutes, then add the can of diced tomatoes. Stir to combine, then add the spice blend (oregano and basil). Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until it has thickened and reduced slightly.
5: Cooking the Spaghetti
While the sauce is cooking, bring a large pot of salted water to a boil. Add the pound of spaghetti and cook until it is al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the spaghetti in a colander.
6: Combining the Beans and Spaghetti
Add the cooked beans to the saucepan with the tomato sauce and stir to combine. If using canned beans, you can skip this step. Add the cooked spaghetti to the saucepan with the beans and sauce, tossing to combine, ensuring the spaghetti is well coated with the sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water.
7: Seasoning and Serving
Season the beans and spaghetti with salt and pepper to taste. If desired, sprinkle some grated Parmesan cheese on top of the dish before serving. Serve hot, garnished with some chopped fresh parsley or basil, if desired.
Tips and Variations
- Use any type of bean you prefer, such as kidney, black, or pinto beans.
- Add some diced ham or bacon to the saucepan with the onion and garlic for added protein and flavor.
- Experiment with different spice blends, such as Italian seasoning or paprika, to give the dish a unique flavor.If using canned beans, you can skip the step of cooking dried beans and proceed with the recipe from Step 2.
- To make this dish more substantial, you can add some chopped meatballs or sautéed vegetables, such as bell peppers or zucchini, to the saucepan with the beans and spaghetti.
READ MORE: How to Boost Your Protein: Foods to Add to Your Meals