Ready In35 min
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Like a chile verde with a more rustic flair, this vegetarian bean stew is satisfyingly rich, hearty and tangy, with just a kick of heat and spice. It all cooks quickly and efficiently: While tomatillos, peppers and shallots roast and become tender, the beans simmer. Eventually, everything comes together into a single pot of stew, ready for lime, sour cream and cilantro. Warm tortillas are optional, but are handy for dipping into the stew.
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Yield:4 servings
1 pound tomatillos, husked and rinsed
1 large or 2 small poblano peppers, halved, seeded, and roughly chopped
3 large shallots or 1 medium red onion, cho…
Ready In35 min
Rating(0)CommentsRead comments
Like a chile verde with a more rustic flair, this vegetarian bean stew is satisfyingly rich, hearty and tangy, with just a kick of heat and spice. It all cooks quickly and efficiently: While tomatillos, peppers and shallots roast and become tender, the beans simmer. Eventually, everything comes together into a single pot of stew, ready for lime, sour cream and cilantro. Warm tortillas are optional, but are handy for dipping into the stew.
or to save this recipe.
Yield:4 servings
1 pound tomatillos, husked and rinsed
1 large or 2 small poblano peppers, halved, seeded, and roughly chopped
3 large shallots or 1 medium red onion, chopped
6 garlic cloves, peeled and crushed
1 (2-inch) piece fresh ginger, grated
1½ teaspoons ground cumin
Salt and black pepper
3 tablespoons olive oil, plus more for serving
2 (15-ounce) cans beans, such as pinto or navy, drained and rinsed
1½ cups vegetable or chicken stock
Flour or corn tortillas (optional), for serving
Lime wedges, sour cream and cilantro leaves and tender stems, for serving
Nutritional analysis per serving (4 servings)
71 grams carbs; 3 milligrams cholesterol; 472 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 15 grams fiber; 1280 milligrams sodium; 21 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat the oven to 425 degrees. Cut medium to large tomatillos into quarters and small ones in half and place in a large ovenproof skillet along with the poblanos, shallots, garlic, ginger and cumin. Season with salt and pepper, drizzle with the olive oil and toss. Roast until tender but not mushy, about 15 minutes. 1.
Step 2
Meanwhile, place the beans and stock in a medium pot or large skillet; bring to a boil. Turn the heat down to maintain a gentle simmer and season with salt and pepper. 1.
Step 3
Once the vegetables are done roasting, stir them into the pot of beans and return to a simmer. Once simmering, season again with salt and pepper to taste. Turn off the heat. 1.
Step 4
If using tortillas, warm them to serve alongside. Ladle the stew into serving bowls and add a squeeze of lime, a dollop of sour cream and a drizzle of olive oil, if desired. Top with cilantro.
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