This Cowboy Bean Pasta Recipe Is
- Loaded with Vegetables
- A great recipe to use up canned beans
- Vegan, vegetarian, gluten free, and high protein
Meal Prep Bean and Pasta Recipes For the Win!
This cowboy bean pasta is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time.
There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.
What’s In This Vegetarian Bean and Pasta Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!
- Macaroni Noodles – you can use regular or gluten free if needed.
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, highly recommend!
- Pinto Beans: are super creamy and protein-rich addition to this chili. I like these low sodium beans which are great because they are healthy, boxed (aka eco-friendly!) and sustainably packaged.
- Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans.
- White Beans: like the kidney beans above, these low sodium cannellini beans are a great addition to this soup.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Bell Pepper
- Vegetable Stock
- BBQ Sauce: We absolutely love this fantastic BBQ sauce that you can find on Amazon… I like this one you can get online here! It has a nice spiciness and isn’t too sweet – perfect for this recipe. It’s vegan, gluten free, paleo, naturally sweet – so it gets the OK for my pantry.
Easy Pasta & Bean Dinners with Frozen Veggies
A Great Pantry Pasta and Beans Recipes
This vegetarian cowboy pasta recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Cowboy Beans and Noodles Recipe?
- Cook pasta according to package instructions. Drain and set aside.
- Heat the olive oil in a large Dutch oven over low heat. Add the onions and garlic and sauté over low heat for 5 to 6 minutes until the vegetables begin to soften. Add the beans, chili powder, onion powder, diced tomatoes, bell pepper, corn, vegetable stock, and barbecue sauce. Bring to a boil, then reduce to a simmer and cook for 30 minutes over low heat.
- After the beans have cooked for 30 minutes and the veggies have softened, stir in the barbecue sauce and the cooked pasta. Test and adjust seasoning to taste.
- When ready to serve, top with jalapenos if desired and enjoy!
More Pasta and Beans Recipes You’ll Love
Get the Same Ingredients I Use for My Bean Pasta Recipe
As always, if you make this easy cowboy bean pasta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Cowboy Bean Pasta
- 1 12 ounce box pasta I used macaroni noodles
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 14-ounce can pinto beans drained and rinsed
- 1 14-ounce can navy beans drained and rinsed
- 1 14-ounce can kidney beans drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 14 ounce can No-Salt-Added Diced Tomatoes with juice
- 1 medium bell pepper diced
- 1 cup sweet corn
- 2 cups No-Salt-Added Vegetable Stock
- 2/3 cup barbecue sauce
- 1 jalapeno sliced
- Cook the pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large dutch oven over low heat. Add the onions and garlic and saute over low heat for 5 to 6 minutes until the vegetables begin to soften. Add the beans, chili powder, onion powder, diced tomatoes, bell pepper, corn, vegetable stock, and barbecue sauce. Bring to a boil, then reduce to a simmer and cook for 20 minutes over low heat.
- After the beans have cooked and the veggies have softened, stir in the barbecue sauce and the pasta. Taste and adjust seasoning to taste.
- When ready to serve, top with jalapenos, fresh herbs, and cheddar or sour cream if desired and enjoy!
Dietary ModificationsTo make this recipe gluten free, ensure all ingredients you are using are certified gluten free (like the pasta, and any canned or packaged ingredients), and always check the labels of ingredients before using.
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