Sopa Seca With Beans

"The name of this Mexican dish means "dry soup." The pasta absorbs most of the brothy sauce as it cooks. Recipe is from Food Network Magazine."
 
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Ready In:
25mins
Ingredients:
12
Serves:
4
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ingredients

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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 t 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 T 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 the bowls and top with the remaining cilantro and the cheese.

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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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