Drunken Garlic Pintos With Pan-Roasted Poblanos - cooking recipe

Ingredients

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

Preparation

Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
Drain; soak in fresh water for one hour.
Drain again and now they're ready to use!
Saute poblano pepper in a small amount of olive oil until slightly browned.
Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
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.
Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
*Don't salt beans while they're cooking, only after they are tender.