| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
|
Cloves garlic; chopped |
| 3 |
tb |
Chopped onion |
| 4 |
tb |
Chopped carrot |
| 1 1/2 |
ts |
Olive oil |
| 3/4 |
c |
Low-sodium V-8 juice |
| 1 1/4 |
c |
Cooked black beans |
| 2 |
|
Green onions; chopped |
| 1 |
lb |
Fettuccine; cooked |
| 1 |
tb |
Minced cilantro |
| 1/4 |
c |
Diced tomatoes, fresh or canned and drained |
INSTRUCTIONS
1. Saute garlic, onions, and carrot in oil in saucepan until soft. Add 2
Tb. V-8 juice. 2. In food processor or blender, puree garlic mixture with
half of beans. 3. In bowl, combine remaining beans and bean puree. Add
remaining V-8 juice and green onions. 4. Return to saucepan and cook,
stirring, over medium-low heat until heated through, about 2 to 3 minutes.
5. Serve over pasta. Garnish with cilantro and tomatoes. Note: Can be
frozen.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”