Beer bean--and cotija-stuffed poblanos

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 94

Cuisine: Mexican

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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kfranzetta

13 years ago

★ ★ ★ ★ ★ 4/5

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The beans in this recipe are so good, and certainly worth the extra effort of cooking dry beans from scratch. I will definitely make these beans again, even if I don't used them in stuffed peppers. The cinnamon and beer add such nice flavor!! I cooked the stuffed peppers in the oven--about 18 minutes at 425. Served with Spanish rice, as recommended, this makes a fantastic vegetarian entree.

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