Drunken Garlic Pintos With Pan-Roasted Poblanos

• 1 1/2 cups pinto beans
• 1/2 onion, coarsely chopped
• 4 cloves garlic, chopped
• 1/2 small poblano pepper, finely minced
• 3 cups water
• 6 ounces bottles dark Mexican beer (I like Negra Modelo dark ale)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 dash garlic powder
• 1 dash Tabasco sauce

1. Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
2. Drain; soak in fresh water for one hour.
3. Drain again and now they're ready to use!
4. Saute poblano pepper in a small amount of olive oil until slightly browned.
5. Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
6. 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.
7. Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
8. *Don't salt beans while they're cooking, only after they are tender.

pinto beans, onion, garlic, poblano pepper, water, dark ale, ground cumin, oregano, salt, garlic powder, tabasco sauce

Taken from www.food.com/recipe/drunken-garlic-pintos-with-pan-roasted-poblanos-79588 (may not work)