Description
A vibrant and flavorful Tomatillo Beans recipe combining charred tomatillos and peppers blended into a zesty sauce, served with fresh cucumber and onion salad, creamy avocado, and tender white beans. This dish is a perfect light yet satisfying meal with a hint of spice and fresh lime brightness.
Ingredients
Tomatillo Sauce
- 8 small (8 oz) tomatillos, husks removed and washed
- 1 (0.75 oz) serrano pepper or jalapeño pepper
- 1 large (4 oz) Anaheim or poblano pepper, roughly chopped
- 3 garlic cloves
- 1 cup (0.75 oz) fresh cilantro, loosely packed
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 3 tablespoons extra-virgin olive oil (2 tablespoons in sauce, 1 tablespoon for drizzling)
- 2 teaspoons tamari
- 1 teaspoon Diamond Crystal kosher salt (plus additional to taste)
Simple Salad
- 1/4 (2 oz) medium red onion, thinly sliced
- 1/2 (2 oz) small cucumber, thinly sliced
- 1 (2 oz) medium tomatillo, thinly sliced
- 3/4 cup (0.5 oz) fresh cilantro, loosely packed and roughly chopped
- 1/2 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon Diamond Crystal kosher salt
Beans and Serving
- 2 (14 oz) cans white beans, drained and rinsed
- Extra-virgin olive oil (for serving)
- Flaky salt (for serving)
- 1 medium avocado, sliced (quartered for serving)
Instructions
- Prepare Tomatillos: Peel the husks off the tomatillos and wash them thoroughly to remove any residue.
- Char Tomatillos and Pepper: Heat a small sauté pan over medium-high heat. Add the tomatillos and serrano pepper, cooking them for 4-6 minutes, shaking occasionally until their skins are blackened on all sides.
- Steam and Peel: Transfer the charred tomatillos and pepper to a heat-safe bowl and cover with a plate. Allow them to steam for a few minutes to loosen the skins.
- Prepare Anaheim Pepper and Aromatics: While steaming, roughly chop the Anaheim pepper. Add it to a food processor along with garlic cloves and 1 cup cilantro.
- Peel and Add Charred Vegetables: Once cool enough to handle, remove the skins from the tomatillos and serrano pepper, removing seeds from the pepper to reduce heat. Add the peeled interiors to the food processor.
- Make the Tomatillo Sauce: Add honey, lime juice, 2 tablespoons olive oil, tamari, and kosher salt to the food processor. Blend until smooth. Taste and adjust salt if needed. Set the sauce aside.
- Prepare Simple Salad: Thinly slice red onion, cucumber, and tomatillo. Combine in a small bowl with chopped cilantro. Season with lime zest, lime juice, and 1/2 teaspoon kosher salt. Toss to combine and set aside.
- Cook Beans: Reheat the sauté pan over low heat. Add drained and rinsed white beans with a drizzle of olive oil. Heat and swirl them for 1-2 minutes to eliminate any canned bean flavor.
- Combine Beans and Sauce: Transfer beans to a bowl and mix with the prepared tomatillo sauce until coated.
- Assemble the Dish: Divide the beans evenly into four serving bowls. Top each with the fresh salad.
- Garnish and Serve: Drizzle extra-virgin olive oil and sprinkle flaky salt over each bowl. Add a quarter of sliced avocado to each serving. Serve immediately while fresh.
Notes
- Removing seeds from the serrano pepper tones down the heat, but leave them in if you prefer more spice.
- Use Diamond Crystal kosher salt as specified for appropriate seasoning; table salt may require less quantity.
- The quick sauté of beans is to enhance flavor, avoid overcooking to maintain texture.
- Fresh lime juice and zest brighten the salad, add just before serving for best flavor.
- This recipe can be served as a light main or a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
