Recipe - Shells With Black Bean Sauce

1 Sweet green pepper, chopped
1 Onion, chopped
1 Clove garlic, minced
One half teaspoon Dried oregano
One half teaspoon Ground cumin
1 teaspoon Olive oil
2 cn (8 oz) lowsodium tomato
sauce
1 cn (15 oz) black beans, rinsed
and drained
Hotpepper sauce (to taste)
8 ounce Shell pasta, cooked
One half cup Shredded nonfat cheddar
cheese

Saute peppers, onions, garlic, oregano and cumin in olive oil over medium
heat under tender, about 13 minutes. Add tomatoe sauce, beans and
hotpepper sauce. Bring to a boil; reduce heat; cook for 10 minute. Top
with pasta. Top with cheese.

Per serving: 310 calories, 2.2g fat (6% of calories), 3mg cholesterol,
142 mg sodium, 8g dietary fiber.

Cook's notes: I, being lactose intolerant, did not use the cheese and it
was still great. I also ended up cooking it a bit longer (while waiting for
the pasta to finish) and did not add the hot sauce. Oh, and I used 16oz of
pasta (this was for a potluck, after all ;) instead of 8. I did find it
needed a bit of pepper and a touch of salt (probably because I used
nosodium added tomato sauce and not lowsodium sauce). It got very good
reviews from the crowd at the potluck and I'd make it again.

Posted to Digest eatlf.v097.n039 by "William S. Grant, II"
wsgrant@artsci.wustl.edu on Feb 9, 1997.