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–+ servings

Tomatillo Beans

5 | 2 reviews
These beans are inspired by ceviche, but instead of raw fish, we're swapping in some sustainable (and sustaining!) vegetarian protein with white beans. The beans are tossed in a charred tomatillo sauce, and all you need is avocado on top to have a perfect, plant-filled meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings

Equipment

Ingredients

For the tomatillo sauce
  • 8 small (8 oz) tomatillos
  • 1 (0.75 oz) serrano pepper or jalapeño pepper
  • 1 large (4 oz) Anaheim or poblano pepper
  • 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 teaspoons tamari
  • 1 teaspoon Diamond Crystal kosher salt
For the cilantro salad
  • 1/4 (2 oz) medium red onion
  • 1/2 (2 oz) small cucumber
  • 1 (2 oz) medium tomatillo
  • 3/4 cup (0.5 oz) fresh cilantro, loosely packed
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Diamond Crystal kosher salt
For serving
  • 2 (14 oz) cans white beans, drained and rinsed
  • Extra-virgin olive oil, for serving
  • Flaky salt, for serving
  • 1 medium avocado

Instructions 

  1. Peel the husk off 8 tomatillos and wash them well.
  2. Set a small sauté pan over medium-high heat. Add the tomatillos and Serrano pepper and let cook, shaking every now and then, for 4-6 minutes, or until the tomatillos and pepper are blackened on all sides.
  3. Remove the tomatillos and pepper from the pan (keep the pan out), and add them to a heat-safe bowl. Cover the bowl with a plate and let them "steam" for a few minutes to help loosen their skins.
  4. While the tomatillos are in the bowl, roughly chop the Anaheim pepper and add it to a food processor along with 3 garlic cloves and 1 cup of cilantro.
  5. When the tomatillos are cool enough to handle, gently pull the blackened skins away and add the interior to the food processor. Do the same with the Serrano, but also remove the seeds (this will keep it from being too spicy).
  6. To the food processor, add 1 tablespoon of honey, 1 tablespoon of lime juice, 2 tablespoons of olive oil, 2 teaspoons of tamari and 1 teaspoon of kosher salt. Process the ingredients into a sauce. Taste and season with more salt as desired, then set aside.
  7. Make the simple salad by thinly slicing 1/4 of a red onion, 1/2 of a cucumber and 1 tomatillo and adding it all to a small bowl. Roughly chop 3/4 cup of cilantro and add it in. Give a few tosses and season with 1/2 teaspoon of lime zest, 2 tablespoons of lime juice, and 1/2 teaspoon of kosher salt. Set aside.
  8. Set the same sauté pan from earlier over low heat and add 2 cans of drained and rinsed white beans. Give them a drizzle of olive oil and swirl them in the pan for 1-2 min, just to cook off any tinned-bean-taste.
  9. Add the beans to the bowl with the tomatillo sauce and give a few mixes.
  10. To serve, pile the beans into four bowls. Scoop the salad directly on top. Drizzle with extra-virgin olive oil and sprinkle with flaky salt.
  11. Slice up the avocado and add a quarter to each bowl. Serve immediately!
Serving: 1 bowlCalories: 272kcalCarbohydrates: 25gProtein: 6gFat: 17g