Sopa Seca With Beans

Directions

1. 1
   Heat the olive oil in a large skillet over medium-high heat.
2. 2
   Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
3. 3
   Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes.
4. 4
   Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
5. 5
   Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
6. 6
   Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
7. 7
   Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
8. 8
   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.
9. 9
   Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
10. 10
    Photograph by Antonis Achilleos