Get 6 large poblano peppers, cut in half and clean out seeds. In a large skillet 2 tbsp olive oil and cook 1 medium, finely chopped, onion, then add 2 finely chopped garlic cloves and 2 finely chopped jalapenos, then add 1/2 chopped red pepper and 1/4 c fresh cilantro, 1 tsp cumin, hot sauce and cook, then add 2 cans (16 oz each) of pinto or black beans (with the beans, drain them and rinse them well) and add 2 c grated pepper jack, montery jack or white cheddar cheese. Then put in tin foil and salt, pepper, drizzle olive oil and 1 c rest of cheese sprinkled on top. Heat on grill medium high using indirect method for 30-40 minutes. WE TRIED THIS 11/2011. NO ONE LIKED IT BUT ME. TOOK A LONG TIME TO COOK, HAD TO USE DIRECT METHOD, VERY GOOD BUT COOLED OFF VERY QUICKLY.