Guest guest Posted May 17, 2000 Report Share Posted May 17, 2000 * Exported from MasterCook * Fettucine with Hot Mex-Bean Sauce Recipe By : Cooking Light '88 Serving Size : 4 Preparation Time :0:00 Categories : Beans Ethnic/Mexican Meatless Main Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pinto beans (16-ounce) Vegetable cooking spray 1 medium onion -- chopped 1 clove garlic -- minced 1 can no salt added stewed tomatoes (14 1/2 oz.) -- undrained 1 can tomatoes (10-ounce) -- undrained & chopped 2 tablespoons chopped green chiles 1 tablespoon finely chopped fresh cilantro 1 teaspoon chili powder 1/2 teaspoon sugar 1/4 teaspoon dried whole oregano -- crushed 4 cups hot cooked fettucine -- cooked without salt Place pinto beans in a colander, and rinse under cold tap water 1 minute; set colander aside to let beans drain 1 minute. Coat a large skillet with cooking spray, place over medium hat until hot. Ad onion and garlic, and 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 reserved pinto beans slightly, and stir into tomato mixture. Serve over hot cooked fettucine. MC Formatted by Karen [ksonness] - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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