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Ingredients

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• 2 fresh poblano chile peppers, seeded and roughly chopped
• 1 cup cilantro leaves (picked from 1 bunch)
• 3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
• 2 cloves garlic, chopped
• 3 cups water or broth (amount needed for wheat berries, adjust if needed)
• 1 cup uncooked wheatberries
• Salt to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons tomato paste
• 1/2 cup water or broth
• 1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried)
• Kosher or coarse salt to taste