Saucy Tex-Mex Verde White Beans (vegan | plant-based)

When I used to eat meat, one of my favorite dishes from our family’s go-to Mexican restaurant was tender chicken simmered in a flavorful green sauce. It was served with rice, beans, tortillas, cheese, sour cream – the whole shebang. When I became a personal chef, I often made a similar dish with shredded chicken and this same tomatillo sauce. And as a plant-based eater, I make the same sauce but mix it with tender white beans.

My saucy verde white beans are the perfect topping for burrito bowls or a really good taco filling. Corn tortillas or rice, smashed avocado and sweet roasted red onions are a great place to start. Take it a step further with chopped tomatoes seasoned with lime juice, lime zest and salt. And even further with charred corn and shredded cabbage. At this point, if making tacos, it should maybe be a burrito. Your call.

Saucy Tex-Mex Verde White Beans
serves 6

Ingredients

1 lb dry white beans or 4 14-oz cans
1 lb tomatillos, husks removed, rinsed
4-6 cloves garlic, crushed and peeled
1 large sweet onion, cut into large chunks, layers separated
1 large jalapeno, cut into 4 pieces
olive oil
sea salt, fine grain
3/4 to 1 cup gently packed fresh cilantro, leaves and tender upper stems (use parsley or leave out if you don’t like cilantro)

To Make

If using dry beans, soak beans in salted water (either hot soak or cold soak) and then cook in fresh water until super tender. I like them to the point of almost falling apart but cook to your preference.

I generally hot soak and then cook. Cover dry beans with 2 inches of water in a lidded pot. Add 1 tablespoon salt. Bring to boil, boil for 5 minutes. Turn off heat, cover with lid and allow to soak for 2+ hours. Drain and add fresh water to the pot, covering in 2 inches of water. Bring to boil and simmer until tender. Drain, reserving about 2 cups of the cooking water.

Preheat oven to 425 degrees.

Line a large baking sheet with parchment paper. Halve large tomatillos and leave smaller ones whole. Toss tomatillos with onion, garlic, jalapeno, 2 teaspoons olive oil and 1/2 teaspoon salt. Cook for 30 to 40 minutes, tossing and rearranging if tomatillos are getting to brown. Watch garlic so that it doesn’t burn, keeping it to the center of the pan.

Allow to cool, then transfer with all juices to a blender. Add 1 teaspoon salt and 2 tablespoons olive oil. Blend until super smooth. Add more salt if needed (I added another 1/2 teaspoon) and cilantro. Blend until cilantro is finely chopped.

Mix sauce with beans, add the reserved cooking water to thin the sauce as needed.

Notes
– For jalapeno, keep ribs and seeds in if you like it super spicy. For mild, removed seeds and ribs.
– To reheat on the stove top, add water or low sodium veggie stock to thin the sauce and simmer over low to medium heat, adding more liquid as needed to keep the beans saucy.