Fettuccine with Hot Mexican Bean Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 14 ½ | ounces |
tomatoes, stewed, canned
no-added-salt |
|
| 10 | ounces |
tomatoes, canned
no-added-salt, undrained |
|
| 2 | tablespoons |
green chili peppers
|
|
| 1 | tablespoon |
cilantro
fresh |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
oregano
|
|
| 16 | ounces |
red kidney beans
canned, rinsed and drained |
|
| 4 | cups |
pasta, fettuccine
hot cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 419.1 | ml/g |
tomatoes, stewed, canned
no-added-salt |
|
| 289 | ml/g |
tomatoes, canned
no-added-salt, undrained |
|
| 3E+1 | ml |
green chili peppers
|
|
| 15 | ml |
cilantro
fresh |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
oregano
|
|
| 462.4 | ml/g |
red kidney beans
canned, rinsed and drained |
|
| 946 | ml |
pasta, fettuccine
hot cooked |
*
|
Directions
Coat a large skillet with cooking spray.
Place over medium heat until hot.
Add onion and garlic; sauté 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.
