Black bean Vegetarian Marinara

Black bean Marinara


6 medium mushrooms diced

2 cans black beans (organic or from raw)

1 medium red onion diced

1 large yellow pepper diced

1 carrot diced

4 cloves garlic diced

1 tsp red pepper chili flakes

1 tsp cumin

1 tsp salt

½ tsp cracked black pepper

1 tin hunts chopped tomatos

4 whole chopped tomatos

2 Tbs olive oil

1 Tbs bajan green seasoning mix

1 Tbs dried oregano

½ zucchini diced

½ cup vegetable broth

3 Tbs fresh basil

1 splash of wine

1-2 tsp apple cider vinegar

2 Tbs organic ketchup (optional)

1-2 servings Gluten free rice pasta

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Drain black beans and rinse or boil from scratch. Boil pasta according to package.

In a sauce pot add oil on medium heat, with garlic, onion, carrot, peppers and chopped zucchini and sautee for about 7-10 minutes. Add salt & pepper, herbs and spices with vegetable broth. Keep stirring. Next add beans, tomatoes and tin chopped tomatoes and cook for another 8 minutes. Add wine, ketchup and vinegar. Add mushrooms and allow to simmer for another 10 minutes on low heat while you practice some yoga and stretches 😀

Serve with brown rice pasta boiled according to packet instructions. Add chopped cilantro, goat cheese or feta or topping of choice.


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