Roast the tomatoes and chipotles.
In a pan sauté the cloves and cinnamon stick.
Cook the green beans in water and add some baking soda so they keep their color.
Blend the tomatoes, cinammon, and cloves in a blender.
Cook the Cecina El Abuelito in water, and once it is ready add the strained mix of tomato, cinammon and clove salsa.
Add the green beans, blend and let it simmer.