Fettuccine with hot mexican bean sauce

Nonstick cooking spray
   1      medium        onion -- chopped
   1      clove         garlic -- minced
  14 1/2  ounces        canned no-added-salt stewed tomatoes -- undrained
  10      ounces        canned no-added-salt tomatoes -- undrained
   2      tablespoons   chopped green chiles
   1      tablespoon    chopped fresh cilantro
   1      teaspoon      chili powder
     1/2  teaspoon      sugar
     1/4  teaspoon      oregano
  16      ounces        canned kidney beans -- rinsed and drained
   4      cups          hot cooked fettuccine
                        cooked without salt

Coat a large skillet with cooking spray.  Place over medium heat until hot.
 Add onion and garlic; saute until tender.  Stir in tomatoes, green chiles,
cilantro, chili powder, sugar, and oregano.  Cover and bring to a boil.
Reduce heat, and simmer 15 minutes, stirring occasionally.  Mash beans
slightly, and stir into tomato mixture.  Serve over hot cooked fettuccine.

This popular recipe comes from the American Dry Bean Board