Caribbean Tomato Pasta

3 large vine-ripened tomatoes
3/4 cup canned black beans, drained and rinsed
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. gound red pepper
1/4 tsp. salt
1/4 tsp. black pepper
4-ozs. vermicelli, uncooked
1/2 cup (2-oz.) shredded Monterey Jack cheese

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.

Combine chopped tomatoes, reserved juice, beans and next 9 ingredients; 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.