Include in Print View:

Smoky Pinto Beans with Roasted Poblanos & Cubanelles

Servings: 6
Description

A hearty, Southwestern-inspired bean dish featuring earthy roasted Poblanos, sweet Cubanelles, garlic, and warm spices. Slowly simmered pinto beans create a rich, creamy base without needing flour or other thickeners.

Ingredients
    Beans
  • 1 lb dried pinto beans, soaked overnight
  • Water to cover beans by 2 inches
  • 2 bay leaves
    • Roasted peppers
  • 3 Poblano peppers
  • 2 Cubanelle peppers
  • 1 jalapeño, optional
  • 1 tbsp olive oil
    • Aromatics and seasonings
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • Small pinch asafoetida , optional (hing)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano (or regular oregano)
  • 1/2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • Finishing
    • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 cups reserved bean cooking liquid, plus more as needed
  • Salt, to taste
  • 1 –2 tbsp fresh lime juice
  • Fresh cilantro, chopped (optional)
Instructions
    Cook the pinto beans
  1. 1
    Drain and rinse the overnight-soaked beans.
  2. 2
    Place in a large stockpot with the bay leaves and enough fresh water to cover by approximately 2 inches.
  3. 3
    Bring to a full boil for 10 minutes, then reduce to a gentle simmer.
  4. 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. 5
    Remove the bay leaves. Reserve at least 3 cups of bean cooking liquid.
    6. Roast the peppers
  6. 6
    Preheat oven to 450°F (232°C).
  7. 7
    Lightly coat the Poblanos, Cubanelles, and optional jalapeño with 1 tbsp olive oil.
  8. 8
    Arrange on a baking sheet and roast for 15–20 minutes, turning occasionally, until skins blister and develop charred spots.
  9. 9
    Transfer peppers to a covered bowl and rest for 10 minutes.
  10. 10
    Remove loose skins, stems, and seeds. Chop into approximately 1/2-inch pieces.
  11. 11
    Note: Poblano skins can become tough after roasting, so remove as much as practical. Cubanelle skins are thinner and need less attention.
    12. Prepare the aromatic base
  12. 12
    Heat 1 tbsp olive oil in a Dutch oven over medium heat.
  13. 13
    Add the minced garlic and sauté for approximately 30 seconds.
  14. 14
    Add hing, cumin, smoked paprika, oregano, coriander, and black pepper.
  15. 15
    Stir continuously for 20–30 seconds to bloom the spices without burning.
  16. 16
    Add the chopped roasted peppers and stir to combine.
    17. Combine and simmer
  17. 17
    Add the cooked pinto beans, diced tomatoes (including juices), and 2 cups reserved bean liquid.
  18. 18
    Bring to a gentle simmer.
  19. 19
    Cook uncovered or partially covered for 25–35 minutes, stirring occasionally.
  20. 20
    Mash approximately 1 cup of beans against the side of the pot, then stir into the mixture to create a creamy texture.
  21. 21
    Add reserved bean liquid as needed to achieve the desired consistency.
    22. Finish and serve
  22. 22
    Season with salt to taste.
  23. 23
    Stir in 1 tbsp lime juice, taste, and add more if desired.
  24. 24
    Garnish with fresh cilantro.
  25. 25
    Serve hot.
Note

Heat level: Poblanos are generally mild, although individual peppers vary. Cubanelles are usually very mild. For moderate heat, add one roasted jalapeño with seeds and ribs removed. For more heat, retain some of the ribs.

Consistency: For a thicker, almost refried-bean texture, mash additional beans and simmer uncovered. For a soupier dish, add more reserved cooking liquid.

Tomatoes: The single can provides acidity and balance without dominating the roasted pepper flavors. For a more pepper-forward version, reduce tomatoes to 1/2 can or omit them entirely.

Smoky variation: Add 1/2 tsp chipotle powder or a finely chopped chipotle in adobo for deeper smoke and heat.

Make ahead: The flavors improve after resting overnight. Refrigerate promptly in shallow containers and keep for up to 4 days, or freeze for up to 3 months for best quality.

Serving suggestions: Excellent with rice, warm tortillas, cornbread, or topped with a spoonful of sour cream. A fresh dragon fruit, lime, and jalapeño salsa would provide an unusual but appealing contrast.

Cook's tip: Don't add the tomatoes until the beans are tender. Their acidity can slow the softening of the beans, particularly if the beans are older.

Read it online: https://wayfarerspantry.com/thepantry/recipe/smoky-pinto-beans-with-roasted-poblanos-cubanelles/