Mimi's Recipe Board

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1 large poblano pepper
2 cups corn kernels
3 cups heavy cream
1 medium onion, diced
3 cloves garlic, chopped
1 stalk celery, finely chopped
2 tablespoons vegetable oil
1 red pepper, diced
1 yellow pepper, diced
1 heaping tablespoon all-purpose flour
1 (14-ounce) can black beans, rinsed
1 large tomato, diced
2 tablespoons liquid smoke (optional)
4 tablespoons chopped cilantro
Salt, to taste
Pepper, to taste
1 pound bow-tie (or similar) pasta

Bake whole poblano pepper and corn on a lightly oiled baking sheet, keeping the two separate, until the skin of the pepper is browned and the corn is golden colored. Place the roasted pepper in a bowl (see note), cover with plastic wrap, and let sit for 10 minutes. Remove skin and seeds, chop pepper and set aside.

Cook pasta according to package instructions. Meanwhile, warm the cream in a small pot.

In a separate pot, sauté onion, garlic and celery in oil until soft. Add red and yellow peppers; cook until tender. Add flour and stir. Add warm cream one ladle at a time, stirring constantly. Bring to a boil.

Add the black beans, diced tomato, liquid smoke and cilantro. Season with salt and pepper. Stir in poblano pepper and corn. Continue to cook the sauce until it smoothly coats the back of a spoon. Drain pasta and toss with the cream sauce.

Note: Experts recommend that when handling peppers you wear rubber gloves and don't touch your eyes during or after.