Fettuccine with hot mexican bean sauce

 
                   Fettuccine With Hot Mexican Bean Sauce
 
 Recipe By     : Magic Beans, by Patti Bazel Geil, 1996, page 122
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans And Legumes                Main Dishes, Vegetarian
                 Pasta, Couscous, Etc.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Nonstick cooking spray
    1      medium        onion -- chopped
    1      clove         garlic -- minced
   14 1/2  ounces        canned no-added-salt stewed tomatoes -- undrained
   10      ounces        canned no-added-salt tomatoes -- undrained
    2      tablespoons   chopped green chiles
    1      tablespoon    chopped fresh cilantro
    1      teaspoon      chili powder
      1/2  teaspoon      sugar
      1/4  teaspoon      oregano
   16      ounces        canned kidney beans -- rinsed and drained
    4      cups          hot cooked fettuccine
                         cooked without salt
 
 Coat a large skillet with cooking spray.  Place over medium heat until hot.
  Add onion and garlic; saute until tender.  Stir in tomatoes, green chiles,
 cilantro, chili powder, sugar, and oregano.  Cover and bring to a boil.
 Reduce heat, and simmer 15 minutes, stirring occasionally.  Mash beans
 slightly, and stir into tomato mixture.  Serve over hot cooked fettuccine.
 
 This popular recipe comes from the American Dry Bean Board
 
 
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 Nutr. Assoc. : 0 0 0 5307 5307 0 0 0 0 0 0 2836 0