Two separate dishes but they go together so well that I put them together here too. Because the beans have to soak and/or cook for so long, I’ll show them first. When they’ve cooked long enough to get nice and soft it’ll be time to start the potatoes.
Rinse a pound of dry pinto beans, put them in a pot and cover with a couple of inches of water.
You can soak them overnight but I never think to do so. I just bring them to a boil then simmer, covered and undisturbed, over very low heat for a couple of hours. Just check the water every now and then because I’ve been known to let the pot boil dry and it smells awful!
You’re going to add:
The beans should be soft and the whole mixture getting thick and creamy.
Slice the onion.
Chop the bacon.
Gently stir in the onion, bacon and salt to taste and continue simmering until the bacon is cooked and the onion is soft.
Now, on to the potatoes…
- White or Yukon Potatoes
- Poblano Peppers, 2 or 3
- Garlic, 5 or 6 cloves
- Butter, half a stick
- Half and Half
- Salt and Pepper
Slice the peppers lengthwise and remove the seeds and stuff.
Place them on a baking pan skin side up and broil until the skins blacken.
Meanwhile scrub the potatoes and cut them into chunks. Crush and peel the garlic. Put both of them in a large pot, cover with water and bring to a gentle boil. Simmer until the potatoes are tender.
Let the peppers cool until they’re cool enough to handle.
Remove the charred skins.
Drain the potatoes and garlic.
Combine with butter in a large bowl and mash gently.
Add half and half a little at a time and continue mashing until they’re the consistency you like.
Stir in the peppers and season with salt and pepper. A little fresh cilantro is a nice addition if you like it.
Serve the potatoes and the beans together, a ladle full of beans over a scoop of mashed potatoes.