MEXICAN PASTA WITH BLACK BEANS
List of Ingredients
3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
1 15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
1 10-ounce can mild enchilada sauce
1 3-inch pickled jalape�o chili if desired, chopped fine (wear rubber gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar ( to taste)
2 scallions, sliced thin
Recipe
In a 6-quart kettle bring 5 quarts salted water to
a boil for pasta. Cook pasta until tender, about 12 minutes.
While pasta is cooking, in a 2- to 3-quart heavy
saucepan cook onion and garlic in oil over moderately
low heat, stirring occasionally, until softened.
Add beans, enchilada sauce, and jalape�o and simmer
gently, stirring occasionally, until thickened, about
6 minutes. Remove pan from heat and stir sour cream
and salt to taste into sauce.
In a colander drain pasta well and in a large bowl
toss with sauce.
Serve pasta sprinkled with cheese and scallions.
Serves 2 generously.
Gourmet
April 1996
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