Salsa Verde Pinto Beans..mmm we Loved this! It has a great flavor and a spectacular zing.
Tomatillos! Wow. This is the first time I have used these and they are great. I love them. I also have since this made a enchilada sauce that used tomatillos and it is spectacular also.
To make the salsa verde, combine the onion, tomatillos, poblano
pepper, jalapeno pepper, lime juice, and garlic in a food processor
Pulse until coarsely ground
We of course had to have a side of corn bread. Beans and corn bread are just the perfect southern pairing.
Served with baked hot dogs from my old 1959 Cookbook that has fun recipes like jello encrusted ham.
With the left over salsa verde we made nachos. So yummy. Recipe was shared online at http://www.wtnzfox43.com/story/20523040/salsa-verde-pinto-beans
Salsa Verde Pinto Beans
Ingredients:
Salsa Verde
1 large Vidalia onion, chopped
1 pound tomatillos, chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
Juice of 1/2 lime
2 cloves garlic
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 1/2 teaspoons sea salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons chili powder
1 tablespoon brown sugar
1/2 teaspoon oregano
3/4 cup water
Salsa Verde Pinto Beans
2 cups salsa verde
2 (14-ounce) cans pinto beans, drained
Directions:
To make the salsa verde, combine the onion, tomatillos, poblano
pepper, jalapeno pepper, lime juice, and garlic in a food processor and
pulse until coarsely ground. Place the vegetable mixture, along with the
cilantro, cumin, salt, pepper, chili powder, brown sugar, oregano, and
water in a heavy saucepan and bring to a boil. Decrease the heat and
simmer for 15 to 20 minutes, until the liquid is reduced by one-fourth.
Combine the pinto beans with salsa verde and simmer for about 15 minutes, or until thick and saucy, before serving.
Serving
suggestion: Serve with a poached egg on top for breakfast for a new
riff on huevos rancheros. Great for New Year's Day breakfast!
Presented by: Tupelo Honey Cafe
Servings: 6-8
Tomatillos! Wow. This is the first time I have used these and they are great. I love them. I also have since this made a enchilada sauce that used tomatillos and it is spectacular also.
To make the salsa verde, combine the onion, tomatillos, poblano
pepper, jalapeno pepper, lime juice, and garlic in a food processor 
Pulse until coarsely ground
We of course had to have a side of corn bread. Beans and corn bread are just the perfect southern pairing.
Served with baked hot dogs from my old 1959 Cookbook that has fun recipes like jello encrusted ham. 
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