2 1/2 cups dried pinto beans, rinsed and sorted for stones
2 poblano peppers
1 medium-sized onion
1/2 head of garlic
4 cups veggie stock
2 to 4 cups of liquid from cooked beans
1/2 tsp chili powder
1/2 tsp smoked chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt and freshly ground pepper, to taste
The first step is to cook the beans, and the fastest way is to use a pressure cooker; cook 2 1/2 cups of pinto beans in 8 cups of water for 50 minutes. Meanwhile, start roasting one of the poblano peppers. (Check out this recipe online for tips on roasting peppers.) Dice the other poblano pepper and onion. Mince or press the garlic. Toss them into a large pot. Once the other poblano is done roasting, peel, seed it, dice it, and add it to the vegetables in the pot.
When the beans are done, add a splash of your oil of choice to the onions, garlic, and chilis, and begin cooking over medium heat. Remove 2 cups of beans, then mash the remaining beans thoroughly. Add both the mashed and whole beans to the onions, garlic, and chilis, once they’re softened. Add in the veggie stock. Bring to a boil, then reduce heat to medium-high and simmer for 30 minutes or more, until thickened to desired consistency. Salt and pepper to taste.