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To make Chili Rellenos: blacken Pueblano peppers over direct flame. Let cool, then rub off skins. Lay pepper flat and slit the top flesh. Carefully open slit and cut out seed cavity and discard. Do this with remaining peppers. To prepare bean filling the quickest way: drain a large can of pinto beans, retaining the liquid. In a 12-inch pan, heat several tablespoons olive oil and sauté one large chopped onion, several cloves of minced garlic and a few chopped jalapeño peppers ( I use some seeds and all inner veins for extra heat.). When softened and the onions are just starting to turn color and hug the bottom of the pan, stir in the drained beans. Mash the beans while cooking with the vegetables. As you mash, add some of the retained liquid. Keep cooking, mashing and adding liquid until mixture is very creamy looking (think soft whipped potatoes- don’t be afraid to add liquid- you can always cook excess liquid out, if needed. Season well with salt and pepper. (If you’ve got it, you can substitute chicken or veg stock for some of the bean liquid). Fill prepared peppers with bean mixture (this mixture will fill 6 Pueblano peppers) and top with shredded cheese (I used what I had- fontina, muenster and mozzarella- although Monterey Jack is probably more correct- I don’t care about those things if the ingredients on hand will get me to a similarly delicious place…). To cook: preheat to 375f. Cover stuffed peppers with greased aluminum foil and bake for 15 minutes. Uncover and bake until filling is piping hot and cheese looks like it does in the photo. To use dried pinto beans, sort on a baking sheet to remove small stones. Rinse, drain and soak over night (in the refrigerator) generously covered in cool water. In the morning, drain and rinse. Cover with fresh water in a 4-quart pot. Bring to a boil and cover. Reduce heat to low and cook until beans are very tender (1 to 2 hours). Season with salt during the last third of cooking. Drain and retain cooking liquid, as directed earlier. #cookfromscratch #ilovetocook #cookandbakefromscratch