TLC Cooking "Latin-Style Pasta & Beans"

Latin-Style Pasta Beans

Latin-Style Pasta & Beans

YIELD Makes 4 servings
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Round out this hearty meatless main dish with warm corn tortillas and slices of melon.

INGREDIENTS

8	ounces uncooked mostaccioli, penne or bow tie pasta
1	tablespoon olive oil
1	medium onion, chopped
1	yellow or red bell pepper, diced
4	cloves garlic, minced
1	can (15 ounces) red or black beans, rinsed and drained
3/4	cup canned vegetable broth
3/4	cup medium-hot salsa or picante sauce
2	teaspoons ground cumin
1/3	cup coarsely chopped fresh cilantro
Lime wedges

PREPARATION:

Cook pasta according to package directions, omitting salt. Drain; set aside.
Meanwhile, heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add bell pepper and garlic; cook 3 minutes, stirring occasionally. Add beans, broth, salsa and cumin; simmer, uncovered, 5 minutes.
Add cooked pasta to skillet; cook 1 minute, tossing frequently. Stir in cilantro; spoon onto 4 plates. Serve with lime wedges.

This recipe appears in: Latin American

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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