About a week ago I posted my 3 Bean Taco Salad I made with black beans, chickpeas, and kidney beans. I mentioned how since I only used a few spoonfuls of each type of bean in my taco salad, I had plenty of extra beans in the fridge ready to be eaten. After enjoying my spicy taco salad with the 3 different beans, the next day for dinner I was ready to use the 3 different types of beans in a pasta dish. This meal, just like the taco salad, was super easy to make; it doesn’t even really call for a “recipe” since all I did was combine pasta, sauce, and beans!
- a spoonful of chickpeas
- a spoonful of black beans
- a spoonful of kidney beans
- pasta (I used thin rice noodles)
- marinara sauce
- nutritional yeast (optional)
Directions: Cook pasta according to package directions. Once the pasta is cooked, add marinara sauce and beans and top with nutritional yeast, if desired (for a cheesy taste).
You could also use a different variety of beans and more types or less types of beans.
I needed a quick dinner and this couldn’t have been more simple!