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1
Place the soaked beans in a medium saucepan with 1 quart of cold water and the Bouquet Garni.
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2
Bring to a boil, then reduce the heat and simmer until the beans are tender but not mushy, about 1 hour.
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3
After the beans have simmered for 30 minutes, heat the olive oil in a large skillet over medium heat.
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4
Add the onion and poblano and cook, stirring, for about 5 minutes.
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5
Add the garlic and cook for 2 more minutes, then transfer the vegetables to the saucepan with beans and stir in the tomato puree, chipotle, and chile powder.
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6
(If using canned beans, rinse them and place in a medium saucepan with 1 cup of water and the sauteed ingredients, chipotle, chile powder, and tomato puree).
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7
If your beans start looking dry (they should be submerged and moist throughout the simmering), add a little more water.
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8
Cook for about 15 more minutes, and when the beans and vegetables are very soft, season to taste with salt and pepper.
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9
Drain them, reserving the liquid, and cool.
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10
Place the beans in a blender with the cilantro, lime juice, and a cup of the cooking liquid.
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11
Puree them, adding more liquid as necessary to make a smooth, viscous sauce (the consistency of pancake batter).
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12
You may need to do this in two batches.
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13
Pour the sauce into a pot and keep warm until ready to use.
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14
If necessary, you can add a little water.
