Name: Beer Bean-Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1/2 pound dried black beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked); 1 teaspoon olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo); 1 canned chipotle chile in adobo, chopped (1 pepper, not the whole can!), or 1/2 teaspoon chipotle chile powder; scant 1/2 teaspoon ground cinnamon; sea salt; 6 poblano chiles; 1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta); 1 cup shredded Jack cheese; juice of 1/2 lime; 1 cup cherry tomatoes, chopped; 1 tablespoon olive oil; 1/2 cup chopped fresh cilantro