Drunken Garlic Pintos With Pan-roasted Poblanos

Total Time: 4 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 3
• 1 1/2 cups pinto beans
• 1/2 onion, coarsely chopped
• 4 cloves garlic, chopped
• 1/2 small poblano pepper, finely minced
• 3 cups water
• 6 ounces bottles dark mexican beer (i like negra modelo dark ale)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 dash garlic powder
• 1 dash tabasco sauce

Recipe

• 1 quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
• 2 drain; soak in fresh water for one hour.
• 3 drain again and now they're ready to use!
• 4 saute poblano pepper in a small amount of olive oil until slightly browned.
• 5 add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
• 6 bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
• 7 adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of tabasco sauce.
• 8 *don't salt beans while they're cooking, only after they are tender.