After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's just an incredible bowl of beans packed with flavor.

The secret is to cook the beans simply and then top them with the pepper mixture. I'd call it a sofrito but I don't know if anyone else would. Add as little or as much of the pepper mixture as you like and if you have leftovers, scramble it with eggs.

We'd serve this with lots of good corn tortillas.

Roasting poblanos might seem intimidating but they're easy once you get the knack. You can char them right on a gas stove and then let them rest for 15 minutes before peeling them. A lot of instructions will tell you to do it in a plastic bag, but letting them rest in a mixing bowl covered with a dinner plate does the same job without wasting the plastic.

• 3 cups cooked Rancho Gordo Buckeye beans, or other cooked heirloom beans, in their broth
• 3 tablespoons olive oil
• ½ white onion, thinly sliced or chopped
• 2 cloves garlic, peeled and thinly sliced
• 2 poblano chiles, roasted, peeled, and seeded, cut into strips
• 1 red bell pepper, roasted, peeled, and seeded, cut into strips (the jarred variety are fine)
• 1 teaspoon Rancho Gordo Oregano Indio
• Salt to taste
• 4 tablespoons roasted pepitas (pumpkin seeds)

Serves 2

1. Gently heat the cooked beans over medium heat.
2. In a skillet over medium-low heat, warm the olive oil, reserving a few drops to finish the dish. Saute the onion until translucent. Add the garlic and continue cooking until it is soft. Add the poblanos and bell pepper strips and heat through. Add the Oregano Indio and stir. Add salt to taste.
3. Serve the beans in bowls and top with the pepper mixture tableside. Add the pepitas. Drizzle with a scant amount of olive oil.
4. Notes: If you just have poblanos, you can omit the bell peppers. You could try using only bell peppers if you don't want to bother with the poblanos, but it probably will be too sweet.