Vesuvio pasta with mussels and black beans

Name: Vesuvio pasta with mussels and black beans
Ingredients: 400 g vesuvio pasta ((14 oz) or fusilli, rigatoni or orecchiette); 400 g black beans ((14 oz) soaked and cooked or canned (200-250g dried beans)); 800 g fresh mussels ((28 oz) washed and cleaned); 300 g ripe tomatoes ((10 oz) cut into cubes); 2 garlic cloves (peeled and chopped); 1 red chili pepper (peperoncino - finely chopped); 1 handful fresh parsley (chopped); 3-4 tbsp extra virgin olive oil; salt (for pasta); black pepper (to taste)