This summer has been keeping me quite busy. I've spent nights and days at my friend's camp, gone to the beach, seen a play in the park, gone out a lot, and taken my dog for countless off leash walks on the Eastern Prom. The weather has been wonderfully hot, so I've been eating a lot of fresh vegetables and hummus. This weekend was more mild, so I took the time this afternoon to make a couple things that required the oven. The recipe below is loosely based on Puerto Rican stewed beans my sister-in-law makes and includes tomatillos, that I wanted to try cooking with again. I was happy with the results.
White Beans with Roasted Pepper and Tomatillos
4 medium tomatillos, husked and washed
1 red bell pepper, washed
2 tbsp olive oil
2 shallots, peeled and chopped
1 tsp cumin seeds
1/2 tsp oregano
adobo to taste
2 cans white beans, rinsed and drained
1 1/2 cans water
1 tsp chicken bouillon
2 tomatoes, cored and chopped
1/4 c chopped cilantro
Set your oven to broil.
Put tomatillos in a cast iron pan and put under the broiler.
Place the pepper under the broiler, turning as the skin blackens.
Once tomatillos are soft and charred on the top, remove from the oven. Place the tomatillos on a plate and scrape out the very burnt juice, but not all of it. Let the tomatillos cool and then chop.
Once the pepper is blackened on all sides, remove from oven and put in a bath of cold water. Once cool, peel, remove the seeds, and then chop.
With the cast iron pan on a burner set to medium, add the olive oil.
Once the olive oil is hot, add the shallots and cook until soft and starting to brown, scraping the browned bits off the bottom of the pan.
Add the cumin seeds, oregano, and adobo and cook until fragrant.
Add beans, water, chicken bouillon, tomatoes, chopped bell pepper and chopped tomatillos.
Bring to a boil and the reduce to a simmer.
Cook, stirring frequently, for about 30 minutes or until the water boils down and becomes thick.
Remove from heat and stir in the cilantro.
Serve hot.
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