2 14 oz can black beans, drained and rinsed
4 whole lemons, halved (you can use lemon juice, instead)
2 cups of white wine or cooking wine
1/2 teaspoon of sea salt
red onion, diced (optional)
vegan parmesan or Swiss cheese (optional)
1 family size bag of elbow macaroni (or ziti, mostacolli, etc.)
1 cup fresh parsley or mint
In a large saucepan, heat up white wine. Keep oven on low to medium heat. When wine is good and heated, squeeze lemons into the wine.
In separate pot, boil water for pasta of choice. When water is good and ready, add pasta.
Place black beans in colander and rinse them before adding to wine and lemon mixture.
Let beans cook for about 5 to 7 minutes on low to medium heat in wine and lemon mixture. Add salt. Stir slowly and occasionally.
Drain pasta once it is ready. Rinse in hot water.
Pour black bean and wine sauce over the the pasta, mixing it in.
Add mint (or parsley), stir in.
Top with red onion and vegan cheese.
(I prepared this for friends with some severe health issues with salt, so it's a little bland, you may need to add more salt.)