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Compliments of Diana Dyer, MS, RD

Black Bean, Pasta, and Artichoke Heart Medley

From the book Magic Beans by Patti Bazel Beil, MS, RD, CDE, John Wiley and Sons, 1996, reprinted with permission from the author - available from

  • 1 tablespoon olive oil
  • 1 cup sliced green onions (white and green parts)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 2-14 1/2 ounce cans no-added-salt whole tomatoes, undrained and chopped
  • 15 ounce can black beans, rinsed and drained
  • 4 cups hot cooked pasta (choose any shape)
  • 14 ounce can artichoke hearts in water, drained and quartered


  • Heat oil in a large non-stick skillet over medium heat.
  • Add green onions, and sauté 5 minutes.
  • Add oregano, basil, salt, peppers, garlic, and tomatoes; cover and simmer 10 minutes.
  • Add beans; cover and simmer an additional 5 minutes.
  • Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl.
  • Toss well. Serve warm or at room temperature.

Yield:  Makes 12- 3/4 cup servings.