Tomatoes and Black Beans over Pasta
3 large tomatoes (I sometimes used canned if fresh aren’t in season)
1 can black beans
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh chives
1 Tbsp lime juice
½ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
4 oz vermicelli (uncooked)
½ cup shredded Monterey Jack cheese
Peel tomatoes; coarsely chop over bowl, reserving juice. (Or use 1-2 cans diced tomatoes.) Combine tomatoes, reserved juice, and next 10 ingredients; cover and let stand at room temp at least 1 hour (longer is better). Serve over cooked psta and top with cheese.
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