Source: Connoisserus Veg | Serves: 4-6 | Time: 30 min
8 oz dried elbow macaroni
2 tbsp canola oil, or high-heat oil of choice
1 medium onion, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
3 tbsp all-purpose flour
1 cup full-fat coconut milk
1 14 oz can fire roasted #tomatoes
1 14 oz can black #beans, drained and rinsed
1 14 oz can kidney beans, drained and rinsed
1/4 cup nutritional yeast flakes
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
2 tbsp vinegar-based hot sauce
1/2 tsp salt
Bring a large pot of salted water to a boil.
Stir in the pasta and cook it according to the package directions, until al dente.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of oil.
While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Cook them, stirring frequently, until the onion is soft and translucent and the pepper is tender, about 5 minutes.
Add the garlic and sprinkle in the flour. Cook the mixture, stirring frequently, for about 2 minutes.
Stir in the coconut milk, tomatoes, black beans, kidney beans, nutritional yeast, chili powder, cumin, and hot sauce.
Raise the heat and bring the liquid to a low boil.
Lower the heat and allow the mixture to simmer for about 10 minutes, until the sauce is thick and creamy.
Remove the pot from the heat and stir in the pasta. Season with salt to taste, and add more hot sauce if you like.
Divide into bowls. Serve.