1 onion, chopped
1 fennel bulb or 3 stalks celery, chopped
1/2 small red pepper, chopped
1/4 cup cilantro
2 Tablespoons parsley
2 teaspoons cumin
1 teaspoon ground coriander
1 Tablespoon balsamic vinegar
1/4 cup fresh orange juice
2 cups black beans
12 oz dried whole wheat penne
heat olive oil on high heat. Add onion, fennel, red pepper, cilantro, parsley, cumin, and coriander.
Reduce heat to medium and saute, stirring often, until softer, about 12 mins.
Add vinegar, and stir till most has evaporated (2mins)
Heat water for penne.
Add orange juice and stir until it reduces slightly, about 3 minutes. Stir in the beans, lower heat, and cook about 5 mins.
Toss with pasta and serve.
Essential Vegetarian Cookbook, pg. 289