Prep Time 15 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 45 minutes minutes
*To roast poblano peppers, place them in a dry skillet over high heat until charred, turning occasionally until evenly charred. Let cool to the touch, then peel off the skin.
**I recommend having a secondary pot of water simmering, in case the water level in the main pot goes below the bean line. Never add cool/cold water to simmering beans, it will stop the cooking process.