Tomatillo Poblano White Beans
Tangy, Delicious Tomatillo and Poblano White Beans
Servings: 6
Calories: 90kcal
Ingredients
Sauté Ingredients
- 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
Pressure Cooker Ingredients
- 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
Instructions
For the sauté
- 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.
Notes
Adapted from The Ultimate Vegan Cookbook for your Instant Pot by Kathy Hester
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 56mg | Fiber: 5g | Sugar: 4g