Cook the pinto beans

1. Drain and rinse the overnight-soaked beans.
2. Place in a large stockpot with the bay leaves and enough fresh water to cover by approximately 2 inches.
3. Bring to a full boil for 10 minutes, then reduce to a gentle simmer.
4. Cook for 60–120 minutes, or until tender but still holding their shape. Add hot water as necessary to keep the beans submerged.
5. Remove the bay leaves. Reserve at least 3 cups of bean cooking liquid.

Roast the peppers

1. Preheat oven to 450°F (232°C).
2. Lightly coat the Poblanos, Cubanelles, and optional jalapeño with 1 tbsp olive oil.
3. Arrange on a baking sheet and roast for 15–20 minutes, turning occasionally, until skins blister and develop charred spots.
4. Transfer peppers to a covered bowl and rest for 10 minutes.
5. Remove loose skins, stems, and seeds. Chop into approximately 1/2-inch pieces.
6. Note: Poblano skins can become tough after roasting, so remove as much as practical. Cubanelle skins are thinner and need less attention.

Prepare the aromatic base

1. Heat 1 tbsp olive oil in a Dutch oven over medium heat.
2. Add the minced garlic and sauté for approximately 30 seconds.
3. Add hing, cumin, smoked paprika, oregano, coriander, and black pepper.
4. Stir continuously for 20–30 seconds to bloom the spices without burning.
5. Add the chopped roasted peppers and stir to combine.

Combine and simmer

1. Add the cooked pinto beans, diced tomatoes (including juices), and 2 cups reserved bean liquid.
2. Bring to a gentle simmer.
3. Cook uncovered or partially covered for 25–35 minutes, stirring occasionally.
4. Mash approximately 1 cup of beans against the side of the pot, then stir into the mixture to create a creamy texture.
5. Add reserved bean liquid as needed to achieve the desired consistency.

Finish and serve

1. Season with salt to taste.
2. Stir in 1 tbsp lime juice, taste, and add more if desired.
3. Garnish with fresh cilantro.
4. Serve hot.