| 1 | In a large pot, place beans and cover with 2 to 3 quarts of water. |
| 2 | Soak overnight. |
| 3 | Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. |
| 4 | Allow to soak 1 hour. |
| 5 | Drain. |
| 6 | in a large pot over high heat, place the ?cup olive oil and the onions, and saute until tender, about 3 minutes. |
| 7 | Add the chili powder and cook for 1 minute. |
| 8 | Add the beans and the pasillas or hot peppers. |
| 9 | Fill the pot with cold water until the beans are covered by 1" of water. |
| 10 | Add 1 tb salt and black pepper to taste. |
| 11 | Bring to a simmer, reduce heat to medium and cook until the beans are tender, about 1 ?to 2 hours. |
| 12 | Remove the pasillas. |
| 13 | stir in the roasted garlic and lime juice. |
| 14 | Adjust the salt and pepper to taste if necessary. |
| 15 | Add the corn and cook until hot, about 3 minutes. |
| 16 | Ladle into warm bowl. |
| 17 | Top with sour cream, cheddar and scallion greens. |
| 18 | Serve immediately. |
| 19 | to roast the garlic: |
| 20 | preheat oven to 400 degrees. |
| 21 | Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet. |
| 22 | Roast on the lower rack of the oven until the skin is brown and the garlic is tender, about 30 to 60 minutes. |
