Market Recipe – Yellow-Eyed Pea & Chili Verde
- posted on: August 12, 2019
- posted by: Kari Fetrow
Nothing screams tomatillo like a chili verde! Using some amazingly buttery Pacific Northwest-grown beans and humanely raised bacon it can’t get any tastier. This recipe is adapted from bon appetit to fit our PNW tastes.
3 tbsp Sunflower Oil, divided
1 pkg Skagit River Ranch Bacon, cut into 1 inch strips
2 large Onions, 1 chopped, 1 quartered
6 cloves Garlic, thinly sliced
¾ tsp Coriander
¾ tsp Cumin
2 cups Yellow-Eyed Beans, soaked overnight or pressure cooker method *See note below
1 lb. Tomatillos, husks removed, rinsed, divided
3 Poblano Chiles, seeds removed
4 Serrano Chiles, seeds removed, divided
2 cups Cilantro Leaves
Freshly Ground Black Pepper
Sour Cream and Sliced Chives (for serving)
1. Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium and crisp the bacon.
2. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. 3. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute.
4. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer.
5. Add yellow-eyed beans to pot, cover, and cook, skimming foam from surface, until yellow-eyed beans are tender, about 1½ hours.
6. Meanwhile, preheat oven to 400°.
7. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt.
8. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
9. Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
10. Stir purée into bean mixture; season with salt and pepper.
11. Serve chile verde topped with sour cream and chives.
*If using an instant pot or pressure cooker, add beans to the pot and cover with water, at least a thumb higher than your beans, then add 1 tbsp oil and pressure cook for 22 minutes on high pressure with a natural pressure release. Note–if using an instant pot be sure to turn off your “keep warm” setting or natural release will take a really long time. Then drain beans and set aside and resume from the beginning of the recipe in your instant pot/pressure cooker, but only simmer for 20 min.