Spaghetti with Red Bean and Roasted Pepper Ragù
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This dish draws inspiration from Mediterranean and Latin American culinary traditions, where red beans and peppers are staple ingredients. By combining them with a slow-simmered tomato sauce and smoky spices, this recipe reimagines the concept of ragù with a warm, slightly spicy twist. A hint of cocoa enhances the depth of flavors, reminiscent of rich and complex sauces found in traditional cuisines.
Red beans, cultivated for millennia in Central and South America, are an excellent source of plant-based protein, fiber, and essential minerals like iron and magnesium. Their creamy texture makes them a perfect ingredient to add body to a sauce while ensuring a nourishing and balanced meal. With their subtly sweet and earthy taste, they pair beautifully with spices like smoked paprika or chili flakes.
Red peppers, on the other hand, bring a delicate sweetness and unmatched depth of flavor, especially when roasted. Originally from the Americas, these vibrant vegetables are now a cornerstone of global cuisine. When roasted in the oven, they develop a tender texture and slightly caramelized taste that enriches the sauce while balancing the acidity of the tomatoes. Their high vitamin C and antioxidant content also make them a valuable ally for a healthy yet indulgent dish.
This Spaghetti with Red Bean and Roasted Pepper Ragù is much more than just a pasta dish—it embodies a fusion of cultures and flavors, where each ingredient plays a vital role. Between the sweetness of the peppers, the heartiness of the beans, and the depth of the spices, every bite is an invitation to explore plant-based cuisine at its most comforting and flavorful.
Spaghetti with Red Bean and Roasted Pepper Ragù
Ingredients
- 300 g spaghetti
- 1 can 400 g red beans, rinsed and drained
- 2 red bell peppers
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 can 400 g crushed tomatoes
- 1 tablespoon tomato paste
- 100 ml vegetable broth
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Roasting the peppers:
- Preheat the oven to 200°C (390°F).
- Place the whole bell peppers on a baking sheet and roast for 25 to 30 minutes, until the skin blackens and blisters.
- Remove from the oven, place them in a covered bowl, and let them rest for 10 minutes. Then peel off the skin and remove the seeds.
- Blend or mash them into a purée.
Prepare the sauce base:
- In a large pan, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté for 5 minutes until soft.
- Stir in the tomato paste, smoked paprika, and chili flakes, and mix well.
Add the beans and roasted peppers:
- Mash half of the red beans with a fork to help thicken the sauce.
- Add both the mashed and whole beans to the pan, along with the roasted pepper purée.
- Pour in the crushed tomatoes and vegetable broth, then stir in the cocoa powder, thyme, and tamari.
Simmer the ragù:
- Let it cook on low heat for 20 to 25 minutes, stirring occasionally.
- Adjust seasoning with salt and pepper as needed.
- Meanwhile, cook the spaghetti al dente, following the package instructions. Drain.
Assemble and serve:
- Toss the spaghetti with the sauce or serve the ragù on top.
- Finish with a drizzle of olive oil and, if desired, fresh coriander or vegan grated cheese.
A recipe proposed by Maison Marmite
