With fresh ingredients on hand a quick dinner is easy. For this one I had cooked black beans, tomatillo, garlic, onion, tomato and herbs. Start to finish, 10 minutes. The most labor intensive bit is chopping the onion and getting it sauteed. If you have leftover guacamole it’s an easy add on; leftover rice is equally nice, but don’t be ashamed of scooping these tasty beans out of the bowl with a piece of bread or even a few baked tortilla chips. Can’t go wrong. The great news in this meal is that you control the heat of the spices and the level of sodium. Have fun cooking!
Quick Black Beans with Fresh Tomatillo and Green Pepper Sauce
2 cups cooked black beans, leftover homemade beans are best, but canned are quick and easy
1 onion, diced and sauteed until golden and sweet
½ tsp ground chipotle pepper
4 fresh tomatillos
2 cloves garlic, peeled
1 handful cilantro
½ of a lime, juiced
1 squirt saracha (to taste)
1 green pepper, seeds removed
To prep the black beans: Combine your sautéed onions and black beans in a sauce pan (or in the pan you sautéed your onions). Sprinkle chipotle over top and stir. Warm through.
To prep the Tomatillo and Green Pepper Sauce: Add everything into your Vitamix or food processor. Whiz until you have a sauce that is pretty well pureed… this takes about 10 seconds when I use the Vitamix. The sauce isn’t totally liquid but isn’t chunky like salsa.
Note: If tomatillos are new to you there are only a few things you really need to know. First, when buying tomatillos you’re looking for plump, firm produce that fills the papery skins. Second, the papery skin is basically stuck to the fruit underneath it. You need to peel the skin off and then wash the fruit in cool water to remove the tacky film. No other peeling is necessary. Tomatillos are great raw, boiled and roasted. You really can’t go wrong!