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Tomatillo and Cilantro White Bean Bowls with Fresh Salsa Recipe

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4.1 from 8 reviews

A vibrant and fresh tomatillo bean recipe featuring smoky roasted tomatillos and peppers blended into a flavorful sauce, combined with tender white beans and a refreshing tomatillo-cucumber salad. Perfectly balanced with bright lime, cilantro, and creamy avocado, this dish offers a delightful mix of textures and tastes for a healthy, satisfying meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Roasted 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

Tomatillo 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

Beans and Garnish

  • 2 (14 oz) cans white beans, drained and rinsed
  • Extra-virgin olive oil (for serving)
  • Flaky salt (for serving)
  • 1 medium avocado

Instructions

  1. Prepare Tomatillos: Peel the husks off 8 tomatillos and rinse them thoroughly to remove any sticky residue.
  2. Roast Tomatillos and Serrano: Heat a small sauté pan over medium-high heat, then add the tomatillos and serrano pepper. Let them cook, shaking the pan occasionally, for 4-6 minutes until all sides are blackened to develop a smoky flavor.
  3. Steam to Loosen Skins: Remove the roasted tomatillos and pepper from the pan and place them in a heat-safe bowl. Cover with a plate to trap the steam for a few minutes, which helps loosen their skins for easy removal.
  4. Prepare Anaheim Pepper and Garlic: Roughly chop the Anaheim or poblano pepper and add it to the food processor along with 3 garlic cloves and 1 cup of cilantro.
  5. Peel and Add Roasted Ingredients: Once cooled, gently peel away the blackened skins from the tomatillos and serrano pepper, removing the seeds from the serrano to reduce heat. Add their flesh to the food processor with the other ingredients.
  6. Make the Sauce: Add honey, fresh lime juice, olive oil, tamari, and kosher salt to the food processor. Blend everything into a smooth sauce, taste, and adjust salt as needed. Set aside for later use.
  7. Prepare the Salad: Thinly slice red onion, cucumber, and tomatillo, and combine them in a small bowl. Roughly chop cilantro and add it in. Toss well and season with lime zest, lime juice, and kosher salt. Set aside.
  8. Heat White Beans: Reheat the sauté pan over low heat and add the drained white beans with a drizzle of olive oil. Warm for 1-2 minutes while swirling the pan to remove any canned flavor.
  9. Combine Beans and Sauce: Transfer the warm beans to the bowl with the tomatillo sauce and mix gently to coat the beans evenly.
  10. Assemble the Dish: Divide the beans into four serving bowls. Top each bowl generously with the fresh tomatillo salad. Drizzle additional olive oil and sprinkle flaky salt over the salad.
  11. Garnish and Serve: Slice the avocado and add a quarter to each bowl. Serve immediately, enjoying the combination of smoky, tangy, fresh, and creamy elements.

Notes

  • Removing the skins from the roasted tomatillos and peppers helps reduce bitterness and adds a smoother texture to the sauce.
  • Adjust the amount of serrano pepper seeds to control the spice level.
  • The warming of beans in olive oil enhances their flavor by removing the canned taste without overpowering the dish.
  • This recipe is best served fresh to enjoy the contrast between the warm beans and crisp salad.
  • Use Diamond Crystal kosher salt for seasoning, as it has a lighter saltiness compared to table salt; adjust accordingly if using a different salt.
  • The avocado adds a creamy texture that balances the tangy and spicy notes of the dish.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/tomatillo-and-cilantro-white-bean-bowls-with-fresh-salsa-recipe/