Dinner

Black Bean & Spicy Beef Pasta Recipe

ByNoah Steele November 21, 2025November 21, 2025

Introduction

This Black Bean & Spicy Beef Pasta is a flavorful and hearty dish perfect for using up leftover ragu. Combining tender pasta shells with a zesty mix of black beans, roasted peppers, and warming spices, it’s a satisfying meal that comes together quickly and easily.

The dish is a vibrant mix of shell pasta, cooked with black beans, corn kernels, small green leafy herbs, and chunks of tender brown meat. The pasta and ingredients are coated in a reddish-orange sauce, creating a rich texture. There are some scattered white shredded cheese pieces on top, along with small green herb leaves as garnish. The food is served on a large white plate, which sits on a bright blue round cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g pasta shells
1 tbsp rapeseed oil

5 spring onions, finely sliced
2 garlic cloves, crushed

400g can black beans, drained and rinsed
3 roasted red peppers from a jar, drained and finely chopped

200g sweetcorn (canned or frozen)
25g taco seasoning
1 tbsp chipotle paste (optional)

400g leftover ragu
50ml double cream
100g mature cheddar, grated

small handful of parsley

Instructions

Step 1: Cook the pasta shells for 2 minutes less than the package instructions indicate. Drain and set aside.
Step 2: Heat the rapeseed oil in a large frying pan over medium heat. Add the spring onions and garlic and cook for 2-3 minutes until fragrant.

Step 3: Add the black beans, roasted red peppers, sweetcorn, taco seasoning, and chipotle paste if using. Fry for 2 minutes, stirring well to combine.
Step 4: Stir in the leftover ragu along with a splash of water. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce is piping hot.
Step 5: Mix in the double cream and cooked pasta. Season to taste with salt and pepper.

Step 6: Serve immediately, sprinkled with grated mature cheddar and a small handful of fresh parsley.

Tips & Variations

For extra heat, increase the chipotle paste or add a pinch of chili flakes.
Swap the pasta shells for penne or rigatoni if preferred.

Use cooked minced beef or turkey instead of leftover ragu for a quicker version.
Add a splash of lime juice before serving to brighten the flavors.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if it thickens.