|Recipe : Entry # 6336|
|Linguine with Picante Sauce|
|Central Alabama EC|
|8 ounces of linguine noodles
1 medium onion
1 clove garlic
1 (15-ounce) can of black beans
1 tablespoon of vegetable oil
2 1/2 cups canned stewed tomatoes
1/2 cup of picante sauce
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/4 teaspoon dried oregano
4 ounces of finely shredded Colby Jack cheese blend
1/4 cup of chopped fresh cilantro
|1) Cook pasta using package directions; rinse with cool water; drain again. Cover to keep warm.
2) Chop onion coarsely. Mince garlic. Drain and rinse black beans.
3) Heat vegetable oil in a large skillet over medim-high heat until hot. Add onion and garlic and mix well. Saute until onion is tender.
4) Add undrained tomatoes, picante sauce, black beans, chili powder, cumin, and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
5) Simmer the sauce, stirring occasionally, for 15 minutes. Increase heat to medium-high heat. Cook, stirring frequently, until of the desired thickness, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinle with the Colby Jack cheese. Top with cilantro.