Beans are the perfect introduction to the Instant Pot. If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation. Tomatillo Poblano White Beans are my new favorite thing. I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans. I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top. It was so dang good!!!
We had plenty left, as the recipe makes a nice amount, so I pureéd some and made a bean dip. I served them with chicken for dinner one night and thought “this would make an excellent taco”. You can see, I am a fan of these beans and I can guarantee you will be too.
Tomatillos have a thin, papery husk on the outside. It can be a bit sticky underneath, so don’t be alarmed if the husk doesn’t slip right off. Once you have the husk removed, you are in business! If you aren’t able to find fresh tomatillos, they do come in a can. You will find them in the ethnic food aisle, near the “Latin Food” section.
The original recipe calls for pulsing the veggies in a food processor or blender. I chose to chop them by hand because I wanted more texture. Either way you choose to make these, they will be delicious. I’ve known Kathy for a few years and you’ve seen a handful of her recipes here before, so you know they are good! Her latest cookbook is all about the Instant Pot: how to use it and what to cook. It is a vegan cookbook, but even non-vegans will enjoy the healthy, easy recipes in “The Ultimate Vegan Cookbook for your Instant Pot”.
- 2 cups chopped tomatillos
- 1 cup chopped poblano peppers (seeds and stems removed before chopping)
- 1 cup chopped onion
- 1/2 jalapeño (without seeds)
- 1 1/2 tsp ground cumin
- 1 1/2 cups dried Great Northern beans, soaked for 8 - 12 hous and drained
- 1 1/2 cups water
- 2 tsp dried oregano
- salt and pepper to taste
- Add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureéd.
- Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
- For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure the steam release handle is sealed. Cook on manual setting for 35 minutes.
- Allow the pressure to release naturally.
- If there is still more liquid in the pot than you'd like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.
- Add salt and pepper to taste before serving.
• Instant Pot
• Kathy’s Book: The Ultimate Vegan Cookbook for your Instant Pot