This is an easy recipe that we have made several times. Black beans and pasta. You can always dress it up with fresh peppers.
Hello YouTube. Hey guys, Darren here. Welcome to Mayhem Country Living. I want to show you what we are working on this evening. Going to be a nice dinner. Um going to have some carbs and sometimes you need carbs. Going to have some carbs, some good vegetables, and we’re going to have a little bit of protein in it. And I’ve made this before and we’ve done videos on it, but this is black beans and pasta. Ah, dang it. Now I wish I had some parmesan cheese or some feta to go on. Oh well, way it is. Don’t have any. But black beans drained a little bit of the juice out. Bunch of vegetables that I bought and brought. So, we’re going to uh get ready and start getting everything prepared. I had to go downstairs and get uh a skillet uh because I didn’t have one up here. Now, whenever I travel, I always travel with my handy dandy spice packs uh off of uh I got off of Teimu. Uh somebody told me they have uh doubled in price now. These were like $15 and $18. Now they’re like 35. Um, but what we’re going to do is uh a little bit of olive oil in this skillet. Put that in the pan, too, cuz we’re going to do our pasta as well. Now, I had fresh garlic, but I always travel with dehydrated garlic. And this is stuff that I had dehydrated 3, four years ago. Ah, smell that. There you go. That’s good stuff. Um, but we’re going to get this thing situated. And the trick to doing the pasta is you don’t want your pasta to cook so much that it dissolves, but you have to cook everything else to go around it. And with we’re not doing meat, so we’ll be uh just popping these black beans in this skillet. And yes, it’s clean. It’s what they told me. I did rinse it out again. And there we go. Now we’re going to start heating these things up, getting them to warm up a little bit. In hindsight, I guess I should have sauteed the onions and the garlic, but you know what? It don’t matter. Anyway, more to come, guys. Okay guys, now we are back. Hang on. I will spin you around and show you. Okay, we got our pot for our pasta. Going to throw in a bay leaf that I brought with me. I’ll put a little bit of water in here. Hang on. Well, water’s slow, so may take a second. I’m still here, though. There we go. I might have to add another. There we go. Got the bay leaf. I bought a 8 oz pack of pasta. Uh, this is about 4 oz. And I might put in the whole thing because um, you know what? Let’s go ahead and do that. Worst comes to worst, we’ll have pasta for breakfast. I’m not much I’m not much of one on formality. So, there we go. There’s that. These things are coming along nicely. I will turn them down after they finish simmering on a fast heat. There we go. And again, I apologize. I am traveling out of town and I don’t have my skillets with me, so it’s the way it goes. I got yellow peppers. I got uh orange peppers. I have uh Roma tomatoes. I have fresh garlic. I have purple onion in there as well as the black beans. And we’re just going to let this stuff blend. There we go. If I need to, I’ll turn it down and I’ll put a plate over this just to keep it from uh cooking too fast. Anyway, more time, guys. Okay, now we’re back and you can see I have the plate cuz I don’t have a lid. Now, this is the pasta, 8 oz of pasta. I have some olive oil in there. Uh, pinch of salt. I got a bay leaf. And I’m going to put a little bit of balsamic vinegar that I brought with me just to give it a little twang. Now again, I apologize. I ain’t got no butter, ain’t got no bread, ain’t got no cheese, but we will make do after I get that out. Wash it. There we go. More to come. Okay. So, I’ve swapped the pots. We got um the pasta. Put a little bit of Italian seasoning in it. Uh a little bit of salt and pepper. Um balsamic vinegar. This is turned off actually and it is just kind of simmering there. And uh we’re just going to let that go. Going to be a good dinner. More to come.
Dining and Cooking