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Fettucine with Hot Mex-Bean Sauce




Source of Recipe


Cooking Light -- '88


List of Ingredients




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


Recipe



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. Add 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.