Step 1

In a large bowl, soak the beans in plenty of water for at least 6 hours, or up to overnight.

Step 2

Drain the beans and set them aside. In a large pot over medium heat, add the olive oil, onion and garlic and sauté for a few minutes, until the onion is just softened.

Step 3

Add the soaked beans and 2 ½ cups water, stir, and bring the beans to a simmer. Simmer until the beans are cooked through (but not totally tender), 45 minutes to 75 minutes. Add the beer, chipotle and cinnamon and simmer until much of the liquid is absorbed, around 20 minutes. If necessary, add some water to keep the beans from drying out. Add ½ to ¾ teaspoon salt, to taste, and cook for another 10 minutes. Preheat the oven to 425 degrees and set the beans aside.

Step 4

Grease a large baking dish or cast iron skillet(s)**. Cut a slit down the length of each poblano. Use your fingers (you might want to wear gloves) and a paring knife to remove, and then discard, the membranes and seeds from each pepper.

Step 5

In a bowl, mix together the shredded Jack and crumbled cotija/feta cheese with the lime juice. If there is still a good amount of liquid in your beans, drain off some of it. Mix the chopped tomatoes into the beans. Use a spoon to fill most of each pepper with beans, then stuff a handful of cheese inside. Brush the outside of each pepper with olive oil and bake for around 25 minutes, until the tops are roasted and golden and the pepper is tender all around. Serve peppers immediately, with the slit side up and garnished with cilantro.