Poblano Pinto Beans in 30 Minutes

Instructions:

1. Place the whole poblano peppers under a broiler or over a gas flame. Turn frequently until the skin is blistered and blackened in spots.
2. Remove peppers from heat, place in a bowl covered with plastic wrap for 5 minutes to steam, then peel off the charred skin, remove seeds, and roughly chop.
3. In a skillet over medium heat, cook diced bacon until the fat renders and the bacon is mahogany-colored and crisp.
4. Add the diced onion to the skillet and sauté for 3–5 minutes until translucent.
5. Stir in the minced garlic and chopped poblanos, cooking for another 2 minutes until the garlic smells nutty and fragrant.
6. Stir in the cumin and chili powder, coating the aromatics in the spice.
7. Add the drained pinto beans, broth, and apple cider vinegar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
8. Use a potato masher to crush about 10% of the beans directly in the pan. Stir until the liquid becomes a thick, glossy glaze.