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Fettuccine With Hot Mexican Bean Sauce

Southern.Crockpot's picture
Ingredients
  Pinto beans 1 Can (10 oz)
  Vegetable cooking spray 1
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Stewed tomatoes 1 Can (10 oz), no-salt added, undrained
  Tomatoes 1 Can (10 oz), undrained, chopped
  Green chiles 2 Tablespoon, chopped
  Cilantro 1 Tablespoon, finely chopped
  Chili powder 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon, crushed
  Cooked fettuccine 4 Cup (64 tbs), without salt
Directions

MAKING
1) In a colander, add in the pinto beans. Wash them under cold, running water for about a minute. Let the beans drain for about a minute.
2) Spray a large-sized skillet with the cooking spray. Heat on medium flame. Add in the onions and garlic. Saute the mixture till it softens.
3) Add in the tomatoes, green chiles, cilantro, chili powder, sugar and oregano.
4) Cover the skillet. Let the mixture come to a boil. Turn down the heat and simmer the mixture for 15 minutes. Stir in between.
5) Take the pinto beans in a bowl. Mash them slightly. Add the mashed beans into the tomato mixture.

SERVING
6) Serve the Hot Mexi Bean Sauce over cooked fettucine pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
25 Minutes
Servings: 
4

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