Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda. If you have 12 hours or more, just let the beans sit overnight. If you’re short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on.

When it’s time to cook the beans, if cooking on the stovetop, add the broth, shallots, bay, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 teaspoons sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly but gentle simmer, add the poblanos, and cook 45 minutes - 2 hours, until beans are tender. Stir often and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy. Add more sea salt if needed.

While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. Remove the skins under cold running water, and chop into 2-inch sections.

To make beans in your Instant Pot, soak or quick soak as outlined above, then use a slotted spoon to set beans in the Instant Pot. Add 2 cups bean soaking liquid, plus a quart of broth, roasted poblanos, shallots, bay, chili powder, cumin, and sea salt to the pot. Add lid and switch valve to sealing. Cook on high pressure for 28 - 31 minutes, depending on how much soaking time you had. (I’ve gone straight from a quick soak to the Instant Pot, so don’t worry if you didn’t have time.) Let the pressure release naturally, for about 20 minutes, then serve.

Just before serving, set a cast iron skillet over medium/medium-high heat. Warm the tortillas for 1 - 2 minutes per side, until they’re a little charred. Cover warm tortillas with a towel.

To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime, and hot sauce. Serve skillet-toasted flour tortillas on the side.