Ingredients:

Chile Sauce:

8 dried New Mexican chiles*

Boiling water, as needed

1 cup (about half 14.5 oz can) fire-roasted tomatoes, drained

1 cup black beans, drained and rinsed**

1 tablespoon canola oil

 

10 oz whole-grain fusilli pasta or other spiral-shaped pasta

 

Black Bean-Fennel Relish:

1 small zucchini, grated, excluding core

1 small fennel bulb, cut in half, cored and thinly sliced

2 tablespoons finely chopped parsley

2 scallions, thinly sliced

1 lemon, zested and juiced

1 1/2 cups black beans, drained and rinsed**

1 tablespoon canola oil

 

1/4 cup feta cheese for garnish

 

*If you prefer less heat, substitute dried ancho or Anaheim chiles or use fewer New Mexican chiles.

**To get 2.5 cups of black beans, you will need to purchase two 15-oz cans or one 29-oz can.

 

To prepare chile sauce: In bowl, place chiles and cover with boiling water to rehydrate. Cover bowl with plastic wrap and let chiles sit 30 minutes. When chiles have rehydrated, remove from water, reserving 1 cup chile water for later use. Make slit down each chile, split them lengthwise and remove chile seeds. Be careful not to touch your eyes or other sensitive areas while handling chiles. Wash hands thoroughly.

In food processor, add chiles, 1 cup reserved chile water, tomatoes, 1 cup black beans and canola oil. Puree until mixture is smooth and reserve for later use. Cook pasta according to package instructions. Drain pasta in colander but do not rinse with water.

To prepare black bean relish: In bowl, combine zucchini, fennel, parsley, scallions, lemon, remaining black beans and canola oil. Set aside.

In large saucepan, warm chili sauce over medium-low heat, stirring occasionally, 3-5 minutes until heated. Remove from heat, add pasta and stir briefly to coat noodles with sauce. Transfer pasta to large serving bowl and add black bean-fennel relish to center of pasta. Garnish with feta cheese and serve.

 

Yields: 6 servings

 

Visit www.canolainfo.org for more recipes.