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So what are you making today, babe
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We're making something that actually was created from our black bean slow cooker recipe
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And we have leftovers. And I made it into a pasta and it was really yummy
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But today I'm showing you how to do it with the seasonings and canned black beans
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But you can use regular... Well, you can, but it's like two recipes
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It's like, okay, make the black beans and then put it in a pasta. This is more of a, either a leftover black bean pasta, or this is what I'm doing
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I'm showing you how to do the same thing with canned. I'm going to use it
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I'm going to let cabbage. I'm going to let cabbage. We didn't have to move the exhaust
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We didn't have to jack up We didn't have to do anything
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What do we do first? Oh yeah
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Yogurt. So we've already cooked our pasta. We use penne. You can use, I don't know, the squirrely ones
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I can't remember what they're called. You can use macaroni. You can eat any pasta you want
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we're using a penning. I'm putting probably about one and a half cups in because I already used it for
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another recipe last week. That was a really good recipe guys. I'm using, yeah
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One and a half to two cups is what I'm using. And we're not actually cooking this again
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I know you guys are like, oh, you're putting raw garlic in. Believe me it tastes really good But you can also this is not just a warm meal which is still really good but you can put it in the fridge and serve it as a pasta at a barbecue
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a cold pasta. It's still really yummy. I'm putting about four
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garlics in. And no, that is not a lot. Nope. Because we're trying to make it more
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Tex-Mex-y, so you gotta put garlic and all that kind of good yummy stuff in
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Oh, cumin. Oh, yeah. That makes everything Tex-Mex-y. it makes it everything yummy
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See, I'm going to put about I don't want to over salt because I know the beans have salt
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in them. So we're going to do two teaspoons. And I have to use my half a teaspoon with this one because
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oh my gosh, you can get it down. What the hell? That's what she said
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They put it back. What the heck? I can do it now
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No, guys, they were like making this so small you couldn't even get a teaspoon in there
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It's horrible. Because I had to do a bunch of those, half a teaspoon
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Let's see, that's two. I'm going to do three. There's a lot of pasta
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That was so exciting. They brought it back. Yay. And we're going to do
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some spice. Which I know my husband loves the spice. I said
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we should put some jalapenos in there. He can put that on his own bowl
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We're not doing that. No. Jalapenos don't like me. Some of this
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I thought it was going to be a little spicy, y'all. How much pepper is that I don know probably one or one and a half teaspoons Something like that But you really do that to taste Well it also does spice it up
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Okay, now we're going to stick the drained. You don't want all that in there
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Look, look. It's goopy. It's going to make your pasta all goopy
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You want maybe... I don't want to rinse them. but I drain them
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and then I put them in here because I want a little bit of the gravy that's on it
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because this is kind of like a thick gravy but I don't want all of that
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because that will make it gross, by the way it'll be all goopy and shit
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oh, it'll be all goopy and stuff okay, what were you going to ask me about my big pan over here
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Oh, why'd you use that big pan? Because I don't have any pans or bowls
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You have it. Well, we do, but we, um, they're like in the fridge and stuff
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It's the dumpling stuff in there. I know, and, well, but I don't have any other big pan after that
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My, that's just like the, I don't know, it's about this tall. See this really is a warm meal
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So good warm. It's also so good the next day when it's cold
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You can bring this to a barbecue. It's good all the time
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We're going to mix this bad boy up. We got all those seasonings in there
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That just looks good. My mom taught me how to do this. Scrape from the sides and
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just bring it in. So you don't like just whip up everything and break all the noodles
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But yes, it's like this black bean taco pasta is so good
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There's no meat in it, but you don't really even miss it with all the protein of the beans
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You really don't. You gotta make sure all the ingredients are mixed
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You do it gently because you don want to break the noodles too much Plus you want to mix it up with the yogurt and all the seasonings I think that good I just got some on the side That was yummy
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Oh my gosh. I honestly think I like this better as a cold pasta
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But I'll eat it anyway. I'll eat it. Right now it's more like a room temperature pasta
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Because I don't cook any of it. I just cook the pasta. And I put everything else in it
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Well, except if I'm using leftover black beans. I have to heat them up a little bit
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But it's really good. Mmm. You're not a messy cook. My husband cleans up after me when I cook
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And I have to say that I'm a very messy cook. But I do clean it afterwards
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Well, maybe the next day. But he always cleans up after me
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And I'm like, do I make that big of a mess? I think I do. All right, guys
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Look at that. I never get this right
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Okay, right there It's right at the cleavage I'm not trying to
