Black Bean Spaghetti

dlvuyovich

I just ordered black bean spaghetti. I have bee off my competition diet for over a year now, and am still looking for different ways to eat but maintain to keep the competition door open.

Has anyone cooked with it and kept it relatively 'clean' but tasty? My coach recommended it, I love her, but she's not much of a cook.

PattiPat50

I have as well as the soy bean spaghetti. The texture is a little chewier than that of al dente pasta but, what an alternative! Plus 25 g of protein to boot!

Sabine_Stroehm

Never tried it, but I sure like black bean chips.

skullshank

what type of competition?

Joannah700

I just bought some from Sprouts (they had red bean spaghetti there too) and I've also seen it at Whole Foods.

Haven't had an opportunity to eat it yet, but I figured a chunky tomato sauce would probably work well.

Raynne413

I have a box at home, got it from Costco. A tip, once you rinse the spaghetti, put paper towels in the colander, and let the noodles sit for awhile to drain. If you try to use them immediately, the water ends up releasing into the sauce making it pretty watery.

I've also found they go best with a sauce that is pretty strong in flavor, like a spicy peanut sauce, rather than something like a basic marinara sauce. I learned to let the noodles dry a bit after using the marinara. It was so watery and tasteless that I just dumped the entire dish and grabbed a protein bar. LOL

SarcasmIsMyLoveLanguage

I eat them often. Make sure to rinse them in cold water right away when they're done or they will get mushy. My favourite way to use them is with some pesto and sliced portobello mushrooms. And yes, I agree with the above poster that they are best with a strongly flavoured sauce.

dlvuyovich

skullshank wrote: »

what type of competition?

I competed in figure.

Thanks everyone for the advice as my first inclination was to serve it with marinara

Has anyone tried a quick pan-fry after cooking & draining to expedite the drying process then incorporate with sauce?

Raynne413

dlvuyovich wrote: »

skullshank wrote: »

what type of competition?

I competed in figure.

Thanks everyone for the advice as my first inclination was to serve it with marinara

Has anyone tried a quick pan-fry after cooking & draining to expedite the drying process then incorporate with sauce?

I actually thought of that after reading a thread on a different kind of noodle. I think I am going to try that this weekend!

dlvuyovich

It has been a few weeks and I think I found a winning method!
Sesame Black Bean Noodles w/ Broccoli

Black Bean Noodles
1 tsp - 1 tbsp of Bragg Aminos
1 tbsp of sesame seeds
1 cup frozen broccoli
1 tbsp of nutritional yeast (optional)

I made this last night and managed to have it as a meal today.

On a dry regular (not non-stick) pan, roast the sesame seeds, tossing occasionally. While seeds are roasting, boil the water, add Bragg Aminos and cook noodles for no longer than 4 minutes. Seeds should be a nice and brown, take off heat and let cool.

Drain noodles and rinse with cold water to stop the cooking process. Let noodles rest on a paper towel to drain excess water. Put frozen broccoli in a small container, sprinkle with nutritional yeast. Gently pat the noodles with the paper towel and add to container. Sprinkle seeds on top, refridgerate for a next day meal. The broccoli will be thawed out and the yeast will help soak up excess water.

Can be also made to eat right away, I just microwave the broccoli in a bowl while the noodles are cooking an skip the cold rinse on the noodles.