Beer bean--and cotija-stuffed poblanos

Page 94

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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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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