From the book Magic Beans by Patti Bazel Beil, MS, RD, CDE, John Wiley and Sons, 1996, reprinted with permission from the author - available from Amazon.com.

• 1 tablespoon olive oil
• 1 cup sliced green onions (white and green parts)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, minced
• 2-14 1/2 ounce cans no-added-salt whole tomatoes, undrained and chopped
• 15 ounce can black beans, rinsed and drained
• 4 cups hot cooked pasta (choose any shape)
• 14 ounce can artichoke hearts in water, drained and quartered

Directions:

• Heat oil in a large non-stick skillet over medium heat.
• Add green onions, and sauté 5 minutes.
• Add oregano, basil, salt, peppers, garlic, and tomatoes; cover and simmer 10 minutes.
• Add beans; cover and simmer an additional 5 minutes.
• Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl.
• Toss well. Serve warm or at room temperature.