Bonnetti with black beans and kale

Servings 4


  • 12 oz Golden Egg Bonnetti
  • 1 large onion medium diced
  • 3 garlic cloves minced
  • 1 cup grape tomatoes cut in half
  • 2 15 oz canned black beans
  • 8 oz kale roughly chopped
  • 1 cup white cheddar cheese grated
  • 1 tsp dried parsley
  • salt and pepper to taste


  • In a large pot, boil salted water. Cook the pasta according to package instructions.
  • In a large pan, fry onion and garlic until beginning to soften.
  • Add the tomatoes, parsley, salt and pepper to the pan. Stir and cook for 5 minutes in medium heat.
  • Add the kale and stir in the pan. Add the beans and cook for three minutes to heat through.
  • Drain the pasta. In a large bowl mix the pasta with the rest of ingredients. Serve and top with grated cheese.

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