Instructions: Heat canola oil in large saucepan over medium heat. Add onions, bell pepper, and garlic. Cook until onions are clear and tender. Add sherry and simmer until most liquid is absorbed. Add vegetable stock and black beans. Bring to a boil, simmer, and cook 1 1/2 hours or until beans are tender.

Bring water to a boil. Add salt and pasta. Stir occasionally to prevent pasta from sticking. Cook 10 to 12 minutes or to desired tenderness.

Add pasta to black bean mixture. Add spices and return pan to a simmer.

Season with salt and pepper to taste. Garnish with chopped green onions.

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