Wednesday 5/5 "Mexican pasta"

Rachael Ray.

• 3 poblano peppers ($2.25)
• 1 onion (previously purchased)
• 4 cloves garlic (previously purchased)
• 1 15 oz. can of pinto beans ($0.69)
• cumin, coriander, paprika, chili powder
• 2 tblsp. tomato paste ($0.88)
• 1 c. beer or chicken stock (I used chicken stock--previously purchased)
• 28 oz. fire roasted tomatoes ($1.28)
• 1 pkg. elbow pasta ($1.00)
• 2 c. cheddar/jack cheese ($2.98)
• scallions (optional)

Cook pasta according to package directions. Preheat broiler and char all sides of poblano peppers. Cover and cool. After they are cool, peel the skins and chop the peppers. Cook onion and garlic with EVOO. Add chopped peppers and pinto beans. Season with 1 tblsp each of coriander, paprika, and chili powder and 1/2 tblsp of cumin along with salt and pepper. Add tomato paste and cook for 1 minute. Add beer/stock and tomatoes. Drain pasta and add to pot. Transfer to large serving dish and top with cheese and scallions. Cook under the broiler until cheese is brown and bubbly.

The verdict: I would have also put ground meat in this although the beans are a good protein. The peppers take a long time to char and cool so do these first. Very delicious! Total cost to make: $6.83.