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, drainedDirections:
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: 6-8Presented by:
Tupelo Honey CafeDate Aired:
December 31, 2012
Tupelo Honey Cafe