Ingredients:

24 jalapeno chilies, cleaned, opened lengthwise, deseeded and deveined
5 cups water
1/2-cup white vinegar
2-16 oz. cans refried black beans
1/2-cup chicken stock
1/2-cup crumbled queso fresco
Peanut sauce, recipe follows

Instructions:

1. Put water and vinegar to boil in a large pot at medium-high heat.
   
2. Add cleaned chilies and let boil for 20 minutes. Let them cool slightly in water and change water several times in a day to take away the spiciness of the jalapenos.
   
3. Soak overnight and drain the next day.
   
4. In a small saucepan, heat black beans and add chicken stock, stirring constantly until combined. Let cool.
   
5. Fill each jalapeno with one tablespoon of beans and place them on the serving platter.
   
6. When all the chilies are stuffed, sprinkle the crumbled cheese on top of them.
   
7. Serve with peanut sauce to dip.

Peanut Sauce

Yield: 2 cups

Ingredients:

3 pasilla chilies
1/2 onion, cut in half
4 garlic cloves
2 cups hot water
2 1/2-cups dry roasted, unsalted peanuts
1Tbs. olive oil
salt

Instructions:

1. Roast chilies, onion and garlic cloves in an iron skillet or something similar until onion is browned. Be careful with the chilies — they should turn dark but not be allowed to burn.
   
2. Transfer chilies to a small saucepan and cover with hot water. Let them boil for five minutes.
   
3. In a blender, purée chilies and their water with onion, garlic and peanuts. If sauce is too thick, thin with water.
   
4. Heat oil in a skillet, add peanut mixture and let boil for 10 minutes.
   
5. Season with salt and let cool.

(Copyright 2004, Gina Pacheco All rights reserved)