After picking the stones out of the black beans I was preparing to soak this morning, I saw the recipe on the back of the bag of beans for bean-stuffed chile rellenos. For fun, I read the recipe into my Google Translate app just to see how well it would work. The results were hilarious.

Ingredients:

• 1 cup of refried beans
• 6 ancho chile and has my old kettle the nest site pomegranates
• 250 g cream cheese
• 1/4 milk cartons
• 2 tablespoons finely chopped, i will
• 2 cloves garlic, finely chopped
• 1 tomato, chopped
• 2 songs heard a spoonful of chicken
• 1 angie you ate
• 1 today chopped red bell pepper

Instructions:

1. fairy tail cream cheese on a tractor with a spoonful of chicken consomme
2. citroën garlic to the 100 i will read a tablespoon incorporate chicken fried beans meditating artists jumps perfectly and reed in the heat until it get a life
3. fill you chilies with beans cop kiko kilos on a platter with cheese toned hair with chopped cherries mind movie
4. LED colored beans in a dish came with rice and cheese tuna [naughty word for cat] rogue pin two
5. theaters fill with the beans cooked in the plankton handkerchiefs training with cheese and chopped cinema near Parliament OR theaters fill with beans place them fears within the turners cheese with chopped them in to track
6. thus we who are beans in the dish with the lifeguards and then coach with your chopper and serve

Oh man. A solid hour of fun with this one. I am glad to say that my Spanish is good enough to understand most recipes, so that I don’t have to endure the assistance of Google Translate. In a nutshell, the recipe is this: cooked beans, cooked rice, finely chopped onion, garlic, tomato, red bell pepper, some broth, a little cream cheese, a little milk — mix it all together and stuff it into ancho chilies. Though I am a little confused on the “plankton handkerchiefs training with cheese and chopped cinema near Parliament” step, I’m pretty sure that if you wrapped each one in foil and grilled it, you’d be pleased with the results.

If you decide to try this recipe, I’d love to know how it works for you…