Koshari-Style Spiced Black Bean and Whole Wheat Farfalle Bowl

Bring a small pot of salted water to a boil. Add the whole wheat farfalle and cook until al dente, about 8-10 minutes. Drain and set aside.

In a small skillet, heat the coconut oil over medium heat. Add the minced onions and sauté until translucent and beginning to caramelize, about 5 minutes. Stir in the minced garlic and cook until fragrant.

Add the boiled black beans to the skillet, folding them into the aromatic onion-garlic base. Stir in the Scotch Bonnet Ketchup to coat, allowing the mixture to warm through and develop a glossy finish.

Toss the cooked pasta into the skillet, ensuring every piece is coated in the spiced bean mixture.

Plate the pasta and beans in a small bowl, garnished with a light sprinkle of fresh thyme if available, and serve immediately while warm.