Ingredients
3 Poblano peppers
1.5 Onions
1 Cilantro (stems and leaves divided)
2 Carrots
2 Potatoes
1 cup Pinto beans (dry)
3 tablespoons Olive oil
2 cloves Garlic
Preparation
Cook beans ahead of time reserving liquid
Saute chopped onions, carrots, garlic, and cilantro stems until onions turn translucent
Add poblano peppers and continue to saute until starting to soften
Add potatoes and stir to combine
Add liquid from beans plus water to total 5-6 cups of liquid
When potatoes are soft, ~15min, add beans for another 5min
Serve with chopped cilantro, lime wedges, and sour cream
