Black beans flavored with Mexican beer and cinnamon, stuffed into a poblano pepper with cheese and roasted. Recipe adapted from The Sprouted Kitchen Cookbook.
Ingredient:
Beer beans
½ 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 ½ teaspoon chipotle chile powder
scant ½ teaspoon ground cinnamon
sea salt
Peppers
6 poblano chiles
1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
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