Sopa Seca With Beans

Heat the olive oil in a large skillet over medium-high heat.

Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.

Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes.

Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.

Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.

Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g

Photograph by Antonis Achilleos