Sopa seka with beans

Ingredients:

• 1 can (450 g) red kidney beans, drained and rinsed
• 250 g spaghetti, broken into three pieces
• 1 can (450 g) canned grilled tomatoes, diced
• 1 poblano chili pepper, seeded and sliced
• 60 gr. Monterey Jack cheese, grate coarsely
• 1 bunch cilantro leaves, chopped
• 1 onion, cut into half rings
• 1 tsp. chili powder (see seasoning recipe) Here)
• 1/2 tsp ground cumin
• Coarse salt
• 2 tbsp. low-fat chicken broth
• 1 tbsp. l. olive oil

Preparation:

1. Prepare spaghetti: Heat olive oil in a deep skillet. Add onion and poblano pepper and cook over medium-high heat, stirring, for about 3 minutes. Add chili powder, cumin, and 1/2 teaspoon salt and cook for another 2 minutes. Add dried spaghetti and cook for 5 minutes.
   
   Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and bring to a boil, cooking for 1 minute. Cover and simmer the spaghetti over low heat until tender, about 6 minutes more.
2. Prepare the beans: Add the beans and cilantro to the skillet with the tomatoes and spaghetti (reserve 2 tablespoons cilantro for garnish) and continue cooking until all the liquid is absorbed, about 3 more minutes.
3. Divide the sopa seca among plates and sprinkle with cheese and cilantro.