cooking · Dinner

Baked Bean and Pasta Toss

I had stopped at Trader Joe’s this afternoon and they had a tower o’ baked beans out and realizing that I hadn’t tried them before I picked up a can. Being that they seem to also be vegan, well double score. Being I was in the mood for a crab-tastic dinner I made a loose recipe – all mixed and served up. Yum!

My “recipe” is on the blander side, a bit of BBQ sauce or a bit of ketchup/mustard added would also be nice, in the old days I would have shredded a bunch of cheddar cheese and stirred it in. But I was good and had it vegan – and used up the fresh produce from the farmers market yesterday.

Baked Bean and Pasta Toss


  • 8 ounces small pasta shapes (used fusili)
  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • a couple small squash (used 3 hand size chubby zucchini), quartered and sliced
  • 1 Tbsp roasted garlic (jarred)
  • 15 ounce can baked beans


Heat the oil in a large non-stick skillet over medium-high, add the onion and squash and cook till tender crisp. Add the garlic and cook for a couple minutes over medium heat, turn to medium-low and add the beans, stir through. Cover and let heat through.

Meanwhile bring a pot of water to a boil, cook pasta for time on package. Drain and add to the hot beans, stir/toss to coat.

Serves 2 large portions.


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