Brothy Pinto Bean With Roasted Poblanos Food

PINTO BEAN AND POBLANO TACOS

Steps:

• Preheat broiler, with the rack 6 inches from the heat source. Place chiles on a baking sheet. Broil, flipping once, until charred, 10 to 15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand 15 minutes. Remove skins and seeds, and discard. Cut chiles into 1/2-inch-thick strips, and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion. Cook, stirring often, until onion is translucent and pale golden, 10 to 12 minutes. Stir in beans, stock, and salt. Using a heatproof rubber spatula, fold in chiles; cook until chiles are warmed though, 3 to 5 minutes.
• Remove from heat; stir in 1 tablespoon fromage blanc. Spoon into the warm tortillas. Top with remaining 3 tablespoons fromage blanc, dividing evenly. Serve with lime, and garnish with cilantro.

DRUNKEN GARLIC PINTOS WITH PAN-ROASTED POBLANOS

Steps:

• 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.

BROTHY PINTO BEAN WITH ROASTED POBLANOS

Steps:

• 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're 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, if cooking on the stovetop, add the broth, shallots, bay, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 teaspoons sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly but gentle simmer, add the poblanos, and cook 45 minutes - 2 hours, until beans are tender. Stir often 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.
• 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. Remove the skins under cold running water, and chop into 2-inch sections.
• To make beans in your Instant Pot, soak or quick soak as outlined above, then use a slotted spoon to set beans in the Instant Pot. Add 2 cups bean soaking liquid, plus a quart of broth, roasted poblanos, shallots, bay, chili powder, cumin, and sea salt to the pot. Add lid and switch valve to sealing. Cook on high pressure for 28 - 31 minutes, depending on how much soaking time you had. (I've gone straight from a quick soak to the Instant Pot, so don't worry if you didn't have time.) Let the pressure release naturally, for about 20 minutes, then serve.
• Just before serving, set a cast iron skillet over medium/medium-high heat. Warm the tortillas for 1 - 2 minutes per side, until they're 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.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

Steps:

• BEANS:.
• Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
• Add 5 cups water; remove any beans that float.
• Add the cubed pork (or extra chopped bacon) and bring to a boil.
• Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
• Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
• FLAVORINGS:.
• In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
• Pour off all the drippings except 2 Tablespoons.
• Return pan to medium heat.
• Add the onions and chiles and fry until deep golden brown, about 10 minutes.
• Scrape the onion mixture into the beans; taste and season with salt.
• Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
• If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
• You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
• Just before serving, stir in the tequila and cilantro.
• Serve in warm bowls topped with the crumbled bacon.

BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
• Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
• Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
• Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

TURKEY & PINTO BEAN STUFFED POBLANOS

Steps:

• Reserve 2 tsp. oil. Heat remaining oil to 375�F in small saucepan on medium-high heat. Add tortilla strips in batches; cook 30 to 45 sec. or until crisp. Remove from pan with slotted spoon; drain on paper towels.
• Heat 1 tsp. of the reserved oil in large skillet on medium heat. Add onions; cook and stir 10 min. or until golden brown. Meanwhile, heat remaining oil in separate large skillet. Add garlic and turkey; cook 3 min., stirring frequently. Stir in beans and salsa; cook on low heat 5 min. or until heated through, stirring frequently.
• Place chiles, cut-sides up, on work surface; top with 2% Milk Singles. Fill chiles with turkey and bean mixture. Place in single layer in microwaveable dish; top with onions. Microwave on HIGH 2 min. or until heated through. Top with tortilla strips.

HOMINY-PINTO BURGERS WITH ROASTED POBLANO CHILES

Steps:

• ROAST CHILES: Preheat broiler.
• Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
• Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
• Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
• MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion and garlic; sauté 5 minutes.
• Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
• Combine bean mixture and 1/2 cup masa in a medium bowl.
• Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
• Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
• Heat oil in skillet over medium heat.
• Add patties to pan; cook 4 minutes.
• Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
• Combine sour cream and salsa in a small bowl.
• Spread 1 tablespoon sour cream mixture on top half of each bun.
• Place patties on bottom halves of buns; top each serving with 2 pepper strips.
• Cover with tops of buns.