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Ingredients:
3 Cup(s) Elbow macaroni
32 Ounce(s) Black beans, drained
4 Ounce(s) Chopped green chilies
14 Ounce(s) Chopped tomatoes
10 Ounce(s) Frozen corn kernels, thawed
2 Tablespoon(s) Barbecue sauce
3/4 Teaspoon(s) Ground cumin
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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