Ingredients:
- 1 cup Camellia Brand Black Beans, rinsed
- 1 cup Camellia Brand Pinto Beans, rinsed
- 1/2-piecewhite onion, divided
- 4 garlic cloves, divided
- 2 bay leaves
- 1 1/2 teaspoons sea salt
- 2 poblano chiles
- 1 tablespoon cooking oil
- 1/3 cup (packed) fresh cilantro, chopped
- Olive oil for drizzling
- Crumbled cotija cheese for sprinkling
- Roasted pepita seeds for garnish
Directions:
- Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
- Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
- Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
- Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.
Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.