Recipe courtesy of
Total:
2 hr 19 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1/4 cup vinegar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 poblano peppers (can be substituted with bell peppers)
Stuffing:
  • 1 1/2 cups black beans, washed and soaked overnight
  • 1 garlic clove, chopped
  • 1/4 cup vegetable oil or lard
  • 1 small onion, chopped
Guacamole Sauce:
  • 2 large, ripe avocados
  • 5 ounces raw green tomatoes
  • 5 ounces sauteed green tomatoes
  • 1/4 onion, chopped
  • 1 garlic clove, minced
  • 1 handful cilantro
  • 2 green chiles, finely chopped
  • 1 cup cream, yogurt or creme fraiche
  • Salt and freshly ground black pepper

Directions

In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.

For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.

Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.

Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.

To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.

Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

IDEAS YOU'LL LOVE

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Salsa de Chile de Arbol

Recipe courtesy of Neftali Duran

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c