Chiles Rellenos de Frijol con salsa de aguacate (Poblano chillies stuffed with refried beans served with a guacamole sauce)

Ingredients

6 Poblano chilli peppers (these can be substituted with bell peppers)
¼ cup vinegar
½ cup vegetable oil
½ teaspoon of freshly ground pepper
½ teaspoon of salt
1 handful of cilantro for garnish

Ingredients for the stuffing:

1 ½ black beans, washed and soaked overnight
1 chopped garlic clove
¼ cup vegetable oil or lard
salt to taste

Ingredients for the guacamole sauce:

2 large, ripe avocadoes
150 g, sautéed green tomatoes
150 g raw green tomatoes
¼ onion
1 garlic clove
2 green chillies, finely chopped
1 cup cream or yoghurt or crème fraiche
salt to taste

Method

1. In a large bowl mix together the vinegar, oil, salt and pepper and marinade the peppers in this mixture for at least 2 hrs.
2. Place the soaked black beans in a pressure cooker with the garlic and cover with water. Cook for one hour until beans are soft and creamy.
3. Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions and fry until golden brown.
4. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over a medium heat for 10 minutes.
5. While the beans are simmering, take your peppers and roast them over an open flame, gently turning them so the skin is equally charred and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes.
6. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
7. Gently slice open the pepper, remove the seeds and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.
8. To make the avocado sauce, slice two avocados in half , remove the stone and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro and chillies. Add a cup of cream or yoghurt and season with salt.
9. Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

Recipe by Patricia Quintana, ‘IZOTE’ , Mexico City