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1
In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours.
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2
While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them.
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3
Remove from flame and cover with a damp towel for a few minutes.
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4
After this, the peppers are ready to be peeled.
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5
Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.
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6
For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water.
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7
Cook for 1 hour until beans are soft and creamy.
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8
Once the beans are cooked, puree them in a blender until they form a smooth paste.
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9
In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes.
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10
Next, add the mashed beans and fry them together with the onions.
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11
Season with salt and simmer over medium heat for 10 minutes.
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12
Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste.
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13
Gently fold the pepper over and press gently to maintain its shape.
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14
To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out.
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15
Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles.
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16
Add a cup of cream or yogurt and season with salt.
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17
Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.
