Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

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

- Side Two- Cut Out Below -

Black Bean, Pasta, and Artichoke Heart Medley (cont.)


  • 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.