My friend Rebeca, who grew up in Mexico City, forever changed Thanksgiving at our house when she brought a dish of rajas con crema for dinner. (Rajas are strips or squares of roasted poblano pepper.) It went so perfectly with the turkey, cornbread stuffing, etc., that we have made it a standard part of our Thanksgiving dinner ever since. Another time she brought a dish of quinoa with rajas, beans, and other vegetables to brunch. It gave me the idea of substituting rajas for the raw red peppers in a quinoa recipe that I had found on cookstr.com. I’ve tweaked the recipe over the past couple of years, and it is now part of our regular summer rotation. My son christened it “beanoa.” <br /> <br /> <br />

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