Pot O’ Beans (Black Beans) V2

• porsi: 8 servings

Bahan-bahan

2 tablespoons lard or vegetable oil

1 medium onion, finely chopped

1 jalapeño pepper

1 poblano pepper

1 bay leaf

3 cans black beans

Kosher salt

Petunjuk

Heat a dutch oven, or large heavy pot, over medium-high heat. Char the peppers whole in the dry pot, turning occasionally, until charred on all sides. Cut a slit lengthwise in each pepper.

Lower the heat to medium. Add oil, onion and cook, stirring occasionally, until softened and translucent, 8-10 minutes.

Add beans (do not drain) and bay leaf. Simmer, partially covered, until beans are creamy, 20–30 minutes.

Taste for seasoning and add salt if needed. Discard bay leaf.