Ail lenwi dim tirlenwi

 A simple spiced cajun pasta using black beans which benefits from being prepared in advance to allow the flavours to develop.

Serves 3-4 as a Main


Pasta (Fusilli or Penne)
2 tins Chopped Tomatoes
1 tin Black Beans (or 240g home cooked)
2-3 tsp Cajun seasoning
2 cloves garlic, minced
1 large onions, finely chopped
1 tin sweetcorn kernels
oil, salt & pepper

Some optional additional veg (use up some spare)
bell pepper, chopped
mushrooms, sliced
Kale or cabbage - sliced
Red Cabbage
smoked paprika


Cook pasta and drain when done.

Meanwhile, Heat some oil and gently fry onions, garlic until soft - add optional items like bell peppers and mushrooms and fry for a few more minutes.

Add chopped tomatoes, black beans, sweetcorn. Season with cajun seasoning, salt, pepper and add optional smoked paprika if you like.
Cook for an additional 5 minutes - check taste and add extra seasoning if needed.
Add the drained pasta and mix into sauce. You can let the flavours mingle some more before serving

 To Cook Dried Black Beans
100g + 1l water yields -> 440g cooked beans
so 50g beans = 1 tins worth
Quick Soak: 1 to 4 ratio of beans to water, bring to boil and boil for 2 mins then turn off and leave to soak in the warm water for 1 hour. Drain & rinse
Slow Soak: 1 to 4 ratio cold water and leave for 12 hours (overnight)

To cook beans: Cover well with water, bring to boil and them simmer for 1-11/2 hrs until tender.
Surplus cooked beans can be frozen - freeze on a tray and then store loose in a bag and remove what you want when you need them.