*  Exported from  MasterCook  *

                 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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