Ingredients
- 3 cups elbow macaroni
- 2 16-ounce cans black beans, drained and rinsed
- 4-oz can chopped green chilies
- 14 to 16-ounce can tomatoes, chopped with juices
- 10 ounce pack thawed frozen corn kernels
- 2 tablespoons barbecue sauce
- 3/4 teaspoon ground cumin
- salt and pepper
- For garnish: chopped fresh cilantro and minced fresh jalapeno pepper
Directions
Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper.
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By martha76
Rochester, NY
on July 05, 2007
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I added 1/2 cup barbecue sauce instead and I think this recipe turned out really good. We also used it as a filling in Quesadillas.
By jdereksmith_356336
Los Angeles, CA
on June 09, 2004
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This recipe will yield nothing remotely related to the word Barbecue in flavor, appearance or texture. Used Michele's recipes before. Sorry Michele, you missed it big this time.
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