This is a festive and colorful dish that has south of the border flare. It is a great one dish meal or a perfect side for your summertime BBQ favorites. The chipotle peppers adds a nice warm glow when you use only one, or you can raise it to a nice fiery yet not over powering level with two, of course more will just light up your palate; the choice is yours. Serve it with sour cream or Queso sauce for good measure. Enjoy.
1/4 cup Smart Balance or Butter
1 large onion, diced
5 cloves garlic, minced
1 bunch of scallions, trimmed and cut into ¼-inch slices
1 or more chipotle peppers packed in adobo sauce, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) whole kernel corn, drained and rinsed
1 (15-ounce) diced tomatoes
1 tablespoon dried cilantro
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon white pepper
1 pound bowtie pasta, cook al dente according to package direction
2 cups shredded cheese, (I prefer Monterrey Jack and cheddar combo)
Melt the Smart Balance or butter in a large sauté pan over a medium high heat; add the onions, scallions and chipotle peppers. Sauté for about 5 minutes or until the onions are tender. Add the black bean, corn and tomatoes, stir well, and reduce the heat to medium. Add the cilantro, basil, oregano, salt and white pepper, stir well. Simmer for about 5 minutes or until the liquid is almost gone. The past should been cooked during this time and be ready to use.
Place the pasta in a large serving bowl, ladle the sauté over the pasta and toss together. Sprinkle the cheese on top and toss together until the cheese is evenly incorporated and serve immediately.
Makes 8 to 12 servings.
Recipe, Video and Photograph copyright Bill Hufnagle 2010.
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