-
1
Sort through the beans and rinse them in cold water.
-
2
In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes.
-
3
Remove the pot from the heat, cover, and let the beans soak for 1 hour.
-
4
Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred.
-
5
Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
-
6
Place the ancho chiles in a medium bowl and cover with hot water.
-
7
Use a plate or small bowl to weigh down the chiles, keeping them submerged.
-
8
Soak them until softened, about 15 minutes.
-
9
Drain the chiles, reserving 1/4 cup of the soaking water.
-
10
Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade.
-
11
Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
-
12
In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels.
-
13
In the same skillet, saute the onions, jalapenos, garlic, and poblano in the bacon fat over medium heat.
-
14
Add the onion mixture to the beans and their soaking water in the stockpot.
-
15
Add the tomatoes, pureed ancho chiles, salt, and beer.
-
16
Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours.
-
17
Crumble the cooked bacon and stir into the beans.
-
18
Serve warm in small bowls, sprinkled with cilantro.
-
19
The beans can be made up to 5 days in advance and refrigerated.
