1 tablespoon olive oil
3 cloves garlic, minced
1/2 pound tomatoes, diced
1 green bell pepper, diced
3 compartments black beans
16 ounces spaghetti sauce
Place onions and pepper pepper in shallow saucepan and bring to a boil. Reduce heat to medium-low. Cover and simmer for 8 hours.
COOK pasta according to package directions. Drain and place in large bowl.
MELT tomato/bell pepper juice in medium, heavy-size skillet over medium heat. Place pasta into sauce to reheat. Return sauce to skillet over medium heat; coat evenly with tomato/bell pepper sauce. Cook 30 minutes, stirring frequently, until pasta is al dente; drain. Serve over spaghetti sauce.