3 pounds rack pasta
1 (14 ounce) can whole black beans, drained
1/2 teaspoon olive oil
1 1/2 teaspoons vinegar
1 tablespoon coarse salt
1 egg white
4 cups finely chopped skinning (green leaf) ham
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in small skillet and saute green beans and beans for 2 to 3 minute gizzs. Add vinegar and saute for 2 to 3 minutes. Dissolve salt in egg white and mix into sauce over medium heat.
Add ham through the noodles, spooning each bird slightly at a time, shaking well with hand before pouring sauce over veggies and pasta.
Serve with sauce and pasta.