Salsa Verde Pinto Beans

12:00 AM, Dec 31, 2012   |    comments
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Salsa Verde
1 large Vidalia onion, chopped
1 pound tomatillos, chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
Juice of 1/2 lime
2 cloves garlic
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons chili powder
1 tablespoon brown sugar
1/2 teaspoon oregano
3/4 cup water

Salsa Verde Pinto Beans
2 cups salsa verde
2 (14-ounce) cans pinto beans, drained


To make the salsa verde, combine the onion, tomatillos, poblano pepper, jalapeno pepper, lime juice, and garlic in a food processor and pulse until coarsely ground. Place the vegetable mixture, along with the cilantro, cumin, salt, pepper, chili powder, brown sugar, oregano, and water in a heavy saucepan and bring to a boil. Decrease the heat and simmer for 15 to 20 minutes, until the liquid is reduced by one-fourth.

Combine the pinto beans with salsa verde and simmer for about 15 minutes, or until thick and saucy, before serving.

Serving suggestion: Serve with a poached egg on top for breakfast for a new riff on huevos rancheros. Great for New Year’s Day breakfast!

Servings: 6-8

Presented by: Tupelo Honey Cafe

Date Aired: December 31, 2012

Tupelo Honey Cafe

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