Poblano-Infused Pinto Beans Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 4 ounces poblano peppers (weighed once the stems, cores, and seeds are removed)
• 4 cups pinto beans
• 9½ cups water
• 4 teaspoons salt
• 4 large garlic cloves (about 0.5 ounces in weight)

Instructions:

1. Rinse the poblano peppers. Cut off the tops and remove the cores and all of the seeds. Weigh the poblanos to verify that you have 4 ounces (once the cores and seeds are removed).
2. Place the poblano peppers on a baking sheet, and broil for 5 minutes. Turn the poblano peppers over and broil for another 5 minutes.
3. While the poblanos are in the oven, measure out the beans into an Instant Pot and rinse them thoroughly, making sure to remove any small stones or debris.
4. Add the water and salt to the Instant Pot (or equivalent pressure cooker) with the beans.
5. Chop off the ends of four large garlic cloves or equivalent. Remove the peels from the garlic. Weigh the garlic to make sure you have 0.5 ounces of garlic (once the ends and peels are off). Coarsely slice the garlic, and add to the Instant Pot. Stir briefly to evenly distribute the garlic.
6. When the poblanos are done broiling, carefully remove from the oven. Add them to the Instant Pot.
7. Put the lid on the Instant Pot, and set the timer to cook for 120 minutes. Depending on the model of Instant Pot you have, it will likely take about a half hour to get up to temperature and seal before the 120-minute cooking timer starts counting down.
8. At the end of the 120-minute cook time, it’s recommended to allow a 10- or 15-minute natural pressure release. After that, you can do a quick release for the remaining pressure.
9. Serve with burritos, enchiladas, tostadas, bean tacos, haystacks, chilaquiles, Tex-Mex rice bowls, etc. This is a large batch of beans, so we typically eat them the first day in burritos/rice bowls, and then fridge the leftovers for later in the week, when we then make enchiladas or haystacks, etc. For burritos and enchiladas, we recommend using the Tortilla Land flour tortillas (or equivalent). These are raw tortillas (with just a handful of simple ingredients) that you then cook on the stovetop for a few minutes. The taste is so much better when you have fresh hot tortillas! For tacos, we recommend using the Trader Joe’s Organic Stone Ground Yellow Corn Taco Shells. For chilaquiles, we recommend using Trader Joe’s corn tortillas (all Trader Joe’s products are non-GMO).

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