Rocoto Rellenos

One version of stuffed Peruvian rocoto/locoto peppers

1 C dried black beans
1 sprig of epazote

1/2 C dried cranberries
boiled water

grapeseed oil
1 red onion, finely chopped
5 cloves garlic, finely chopped
1 hard boiled egg, chopped
1/3 C olives, chopped

5 frozen rocoto peppers (50,000–250,000 Scoville Units [SHU])
5 roasted poblano peppers (1,000-1,500 SHU)

1. soak the black beans for 2 hours or so. Drain. Place in saucepan with lots of water, bring to boil, simmer until done (an hour give or take).
2. add epazote for the last few minutes of cooking. drain, reserve epazote, discard stems. Chop the beans and epazote roughly.

3. cover the cranberries with just boiled water (i.e. not boiling) and let them reconstitute. Drain (although you can use the water for other things).

4. heat oil in a saute pan. Add onion, fry until wilted, add garlic. Saute for a bit. Add chopped beans, stir to combiine. Add some warm water (1/2 cup or so), and simmer own the mixture. Add drained, reconstituted cranberries. Toss to combine. Add more water if desired, and simmer down again.
5. add chopped olives and hard-boiled egg, stir to combine and remove from heat.

6. let the rocoto peppers thaw (maybe this should be one of the first steps). Cut the top off, remove seeds and membrane. The poblanos are incidental, I happened to have them and this made enough stuffing for 10 small-medium peppers.
7. stuff the peppers.
8. bake peppers at 350 for 20-30 minutes. Let cool a bit.

SUBSTITUTIONS:
cranberries instead of sultana raisins
green olives instead of black olives
black beans instead of ground meat
poblanos instead of rocotos

ADDITIONS:
You can add queso fresco, or some kind of cheese
You can also use a sauce

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