Black Bean and Parsley Sauce

Preparation info

  • Makes:


    • Difficulty


Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The fresh tomatoes add tang and moisture to the beans to make this sauce both juicy and flavorful. Serve it over short hollow shapes such as fusilli, penne, or elbows. But don’t limit this to pasta only; it’s also great over polenta, with plainly cooked exotic grain dishes like millet or quinoa, or just as a terrific side dish to serve with meat or poultry. Make a double batch of the recipe and freeze half for another day.


  • 2 cloves garlic
  • 4 fresh tomatoes or 1 can (14½ ounces) Italian-style stewed tomatoes
  • 1 can (16 ounces) black beans
  • 2 tablespoons olive oil
  • ½ teaspoon dried lemon peel
  • Salt and freshly ground black pepper
  • 1 cup (tightly packed) fresh parsley leaves


  1. Mince the garlic. If using fresh tomatoes, quarter them, remove the seeds with a spoon, and chop the pulp. Rinse and drain the black beans.
  2. Heat the olive oil in a deep large skillet over medium heat. Add the garlic and tomatoes and sauté, stirring with a spoon, until you can smell the garlic and the tomatoes begin to wilt, about 2 minutes.
  3. Add the beans and lemon peel. Season to taste with salt and pepper. Reduce the heat to low, cover the skillet, and simmer for 20 minutes (which is plenty of time to cook the pasta or grain). While the sauce is cooking, rinse and mince the parsley.
  4. When you are ready to eat, remove the sauce from the heat and stir in the parsley. Adjust the seasoning and serve hot.