Wednesday, March 12, 2008

Tomatoes and Black Beans over Pasta

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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