Fettuccine with Hot Mexican Bean Sauce

Nonstick cooking spray 1 medium onion -- chopped

1 clove garlic -- minced

14 1/2 ounces canned no-added-salt stewed tomatoes -- undrained

10 ounces canned no-added-salt tomatoes -- undrained

2 tablespoons chopped green chiles

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon sugar

1/4 teaspoon oregano

16 ounces canned kidney beans -- rinsed and drained

4 cups hot cooked fettuccine

cooked without salt

Coat a large skillet with cooking spray. Place over medium heat until hot. Add onion and garlic; saute until tender. Stir in tomatoes, green chiles, cilantro, chili powder, sugar, and oregano. Cover and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Mash beans slightly, and stir into tomato mixture. Serve over hot cooked fettuccine.

This popular recipe comes from the American Dry Bean Board