Sopa Seca With Beans

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 1 poblano chile pepper, seeded and sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • 8 ounces whole-wheat spaghetti, broken into thirds
  • 1 14 -ounce can diced fire-roasted tomatoes
  • 2 cups fat-free low-sodium chicken broth
  • 1 14 -ounce can kidney beans, drained and rinsed
  • 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
  • 2 ounces monterey jack cheese, shredded (about 1/2 cup)
Directions

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.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy International Recipes