Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Olive Oil
  • 2 Green Bell Peppers, diced
  • 1 Yellow Onion, diced
  • 2 cloves minced Garlic
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 3 cans Black Beans, rinsed and drained
  • 28 ounces Tomato Sauce
  • 14 ounces Diced Tomatoes
  • Salt and Pepper, to taste
  • 1 lb Pasta of choice - penne, rigatoni, and shells all make great choices

Instruction

  • Heat the olive oil in a large skillet over medium heat.
  • Add the bell pepper and onion and saute until tender, about 3 - 5 minutes.
  • Add the minced garlic, dried oregano, and ground cumin. Saute another minute, until fragrant.
  • Stir in the black beans, tomato sauce, and diced tomatoes.
  • Cook over medium heat until bubbling, then reduce and simmer for about 20 - 30 minutes.
  • Season to taste with salt and pepper.
  • Add prepared pasta to a large shallow bowl.
  • Pour the black bean sauce over top.
  • Serve, passing shredded cheese (if desired) for sprinkling over individual plates of pasta.
  • Use the sauté function on the instant pot to sauté all of the vegetables and seasonings before you add the remaining ingredients to the pot.
  • After sautéing the vegetables, press cancel.
  • Then, stir in the tomatoes, tomato sauce, black beans, pasta, and 3 1/2 cups of water. Mix it well.
  • Then, place the lid on the instant pot and cook the black bean pasta over high pressure for 3 minutes. Let the pressure naturally release completely before opening.
  • If you want to use the quick release method, you'll need to cook it for 5-6 minutes on high pressure, then immediately quick release the pressure.