One of our favorite ways to use the Paderno Vegetable Pasta Gizmo is for a south-or-the-border version of pasta. Try it once and you’ll be hooked.  Black Bean Soup is the sauce, but a more traditional mexican meat sauce with chicken or  ground beef would be just as delicious.  Nothing however, is more satisfying than spinning fresh sweet potato noodles on the Paderno.

Patatas Pasta Cocinada – Serves 6

Click Here For Printable Recipe

INGREDIENTS:

2 large sweet potatoes, peeled and processed in the Paderno

1 tablespoon extra virgin olive oil

3 cups Black Bean Soup (recipe below)

2 ripe, but firm avocados, chopped

2 ripe, but firm, fresh tomatoes, chopped (seasonal Heirloom if possible!)

1 cup fresh cilantro leaves

1 1/2 cups fresh Queso or mild Feta, crumbled, or grated Monterey Jack or Cheddar if you prefer a more melty cheese

DIRECTIONS:

1.  Heat the Black Bean Sauce/Soup in a medium sized sauce pan

2.  Cook the raw sweet potato pasta in a large pot of boiling, lightly salted water for 3-4  minutes or until al dente. Strain, return to the pan and toss with the olive oil.

3.  Evenly divide the “pasta” between the plates, ladle some Black Bean Sauce on top followed by evenly divided avocado, tomato, cilantro, and cheese.

Enjoy this special dinner – certain to become a family favorite!

Black Bean Soup (Makes 12 cups, so you don’t need a whole batch unless….)

INGREDIENTS:

2 1/2 cups dried black beans

Water

6 oz. salt pork, cut into cubes (exclude this if you want a vegetarian soup/sauce)

2 cups diced yellow onion

1 cup diced celery

1 cup diced carrot

1 small Banana (or other medium spicy fresh pepper) diced

1 crumbled bay leaf

1/4 teaspoon ground cloves

2 teaspoons ground cumin

1 tablespoon lemon juice

1 tablespoon mustard

2 teaspoons honey

1/2 cup sherry

salt and pepper to taste

DIRECTIONS:

1.  Wash, then soak the beans overnight in enough water to cover them.  Drain.

2.  Add the beans to a large pot with 3 quarts of water and the salt pork.  Bring to a boil and skim off the foam.  Reduce the heat and simmer for 2 hours.

3.  Add the chopped vegetables and spices.  Continue to simmer for another 2 hours. Cool off the heat until it’s easy and safe to puree the soup in a blender, 2 cups or so at a time.

4.  Return the soup to the pot.  Add the lemon juice, mustard, and sherry.  Season to taste with salt and pepper.

Note this can be made ahead for another meal, reserving 3-4 cups to be used for Patatas Pasta.