| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sweet green pepper, chopped |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Olive oil |
| 2 |
cn |
(8 oz) low-sodium tomato sauce |
| 1 |
cn |
(15 oz) black beans, rinsed and drained |
|
|
Hot-pepper sauce (to taste) |
| 8 |
oz |
Shell pasta, cooked |
| 1/2 |
c |
Shredded nonfat cheddar cheese |
INSTRUCTIONS
Saute peppers, onions, garlic, oregano and cumin in olive oil over medium
heat under tender, about 1-3 minutes. Add tomatoe sauce, beans and
hot-pepper sauce. Bring to a boil; reduce heat; cook for 10 minute. Top
with pasta. Top with cheese.
Per serving: 310 calories, 2.2g fat (6% of calories), 3mg cholesterol,
142 mg sodium, 8g dietary fiber.
Cook's notes: I, being lactose intolerant, did not use the cheese and it
was still great. I also ended up cooking it a bit longer (while waiting for
the pasta to finish) and did not add the hot sauce. Oh, and I used 16oz of
pasta (this was for a pot-luck, after all ;) instead of 8. I did find it
needed a bit of pepper and a touch of salt (probably because I used
no-sodium added tomato sauce and not low-sodium sauce). It got very good
reviews from the crowd at the pot-luck and I'd make it again.
Posted to Digest eat-lf.v097.n039 by "William S. Grant, II"
<wsgrant@artsci.wustl.edu> on Feb 9, 1997.
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