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MEXICAN PASTA WITH BLACK BEANS

List of Ingredients




3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
1 15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
1 10-ounce can mild enchilada sauce
1 3-inch pickled jalapeño chili if desired, chopped fine (wear rubber gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar ( to taste)
2 scallions, sliced thin



Recipe



In a 6-quart kettle bring 5 quarts salted water to
a boil for pasta. Cook pasta until tender, about 12 minutes.
While pasta is cooking, in a 2- to 3-quart heavy
saucepan cook onion and garlic in oil over moderately
low heat, stirring occasionally, until softened.
Add beans, enchilada sauce, and jalapeño and simmer
gently, stirring occasionally, until thickened, about
6 minutes. Remove pan from heat and stir sour cream
and salt to taste into sauce.
In a colander drain pasta well and in a large bowl
toss with sauce.
Serve pasta sprinkled with cheese and scallions.
Serves 2 generously.
Gourmet
April 1996