12    Cloves garlic; chopped
3 tb Chopped onion
4 tb Chopped carrot
1 1/2 ts Olive oil
3/4 c  Low-sodium V-8 juice
1 1/4 c  Cooked black beans
2    Green onions; chopped
1 lb Fettuccine; cooked
1 tb Minced cilantro
1/4 c  Diced tomatoes, fresh
-or canned and drained

1. Saute garlic, onions, and carrot in oil in saucepan until soft. Add 2
Tb. V-8 juice. 2. In food processor or blender, puree garlic mixture with
half of beans. 3. In bowl, combine remaining beans and bean puree. Add
remaining V-8 juice and green onions. 4. Return to saucepan and cook,
stirring, over medium-low heat until heated through, about 2 to 3 minutes.
5. Serve over pasta. Garnish with cilantro and tomatoes. Note: Can be
frozen.