1 tsp chipotle chili powder or chili powder of your choice
½ tsp fresh ground cumin seed
For Serving:
½ cup crumbled Cotija or feta cheese
½ cup grated Monterey Jack cheese
½ cup chopped cilantro
1 lime, cut into wedges
Hot Sauce
12 6-inch flour tortillas
Instructions
Pick over beans and discard shriveled beans or any stones. Rinse beans several times.
Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda. If you have 12 hours or more, just let the beans sit overnight. If you are short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on.
When it’s time to cook the beans, drain off the soaking liquid and put the beans back in the 4-quart pot. Add the broth, shallots or onions, bay leaves, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 tsp sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly, but gentle, simmer.
While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. You may also roast the peppers over an open flame on the stovetop if you have gas burners or use an outdoor grill. Once roasted, remove the skins under cold running water, and chop into 2-inch sections.
Add the poblanos to the beans and cook 45 minutes to 2 hours, or until beans are tender. Cooking time will vary depending on how dry the beans were originally as well as how well they were rehydrated. Stir often during cooking and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy. Add more sea salt if needed.
Just before serving, set a cast iron skillet over medium to medium-high heat. Warm the tortillas for 1-2 minutes per side, until they are a little charred. Cover warm tortillas with a towel.
To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime and hot sauce. Serve skillet-toasted flour tortillas on the side.
Notes
Recipe sourced from https://brooklynsupper.com. The original recipe does include a suggested method for making this recipe in an Instant Pot.
