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Carribean Tomato Pasta

3 lg Vine-ripened tomatoes
3/4 c Canned black beans; drained and rinsed
2 tb Extra-virgin olive oil
3 Cloves garlic; minced
2 tb Chopped fresh cilantro
1 tb Chopped fresh chives
1 tb Fresh lime juice
1/2 ts Ground cumin
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Black pepper
4 oz Vermicelli; uncooked
1/2 c Shredded monterey jack cheese


Peel tomatoes, and coarsely chop over a medium bowl, reserving juice. Combine chopped tomatoes, reserved juice, beans, and next 9 ingredietns; cover and let stand at room temperature at least 1 hour.

Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and sprinkle with cheese. Yield 2 servings.




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