Latin-Style Beans and Pasta


8 oz. uncooked mostaccioli, penne or bow tie pasta

1 tablespoon olive oil

1 medium onion, chopped

1 yellow or red pepper, diced

8 cloves garlic, minced 

1 can (15 oz) red or black beans rinsed and drained

1 cup vegetable or chicken broth

2 tomatos, diced

4 jalapeno peppers, diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup coarsely chopped cilantro

1/2 cup green onions

Lime wedges

Latin-Style Beans and Pasta


1. Cook pasta according to package directions omitting salt. drain, set aside.

2. Meanwhile, saute onion in a large skillet  with a little oil over medium heat for 5 minutes.

3. Stir in bell pepper, and garlic and cook another 3 minutes. Add remaining ingredients except green onions and limes. Simmer, uncovered, 5 minutes.

4. Add pasta to skillet, cook 1 minute, tossing frequently. Stir in cilantro and green onion. Sprinkle with olive oil.

5. Spoon onto 4 plates, and serve with lime wedges.

Tip: You can make a broth by substituting with one cup of water with a tablespoon of high-quality chicken stock. Just reduce the salt. 


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