Salsa Verde Beans

Name: Salsa Verde Beans
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 small white onion, chopped and divided; 1 c. plus 2 tablespoon cilantro, divided; 1 tbsp. olive oil; 1 poblano pepper, seeded and chopped; Kosher salt; 2 cloves garlic, finely chopped; 12 oz. tomatillos (about 5 medium), husked, rinsed and halved; 1 large jalapeño, halved lengthwise and seeded; 3 tbsp. fresh lime juice; 1 tsp. honey; 2 15.5-oz cans cannellini beans, rinsed; 2 oz. queso fresco (1/2 cup), crumbled; 8 corn tortillas, warmed

This 25-minute dinner checks off all the boxes — healthy, cheap and packed with protein and fiber.

By Tina MartinezPublished: Aug 14, 2025

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salsa verde beans in a carbon steel skillet with charred tortillas and lime wedges

mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

431

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This vegetarian dish stars vibrant, tomatillos in the homemade salsa verde. The tangy sauce is a great match for the creamy canellini beans and the salty pops of queso fresco.

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Ingredients

1
small white onion, chopped and divided
1 cup
plus 2 tablespoon cilantro, divided
1 Tbsp.
olive oil
1
poblano pepper, seeded and chopped
Kosher salt
2
cloves garlic, finely chopped
12 oz.
tomatillos (about 5 medium), husked, rinsed and halved
1
large jalapeño, halved lengthwise and seeded
3 Tbsp.
fresh lime juice
1 tsp.
honey
2
15.5-oz cans cannellini beans, rinsed
2 oz.
queso fresco (1/2 cup), crumbled
8
corn tortillas, warmed

Directions

1. Step 1Chop all but one-fourth of onion (set aside rest for serving). Transfer half of chopped onion to blender. Roughly chop 1 cup cilantro and transfer to blender.
2. Step 2Heat oil in large skillet on medium. Add poblano, remaining chopped onion, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is tender and golden brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
3. Step 3Meanwhile, to cilantro and onion in blender, add tomatillos, jalapeño, lime juice, honey, and 1/2 teaspoon salt and puree until smooth. Add to poblano mixture along with beans and bring to a simmer. Gently simmer, stirring occasionally, until salsa is reduced and slightly thickened, 8 to 12 minutes.
4. Step 4Meanwhile, finely chop remaining 2 tablespoons cilantro and reserved one-fourth onion; sprinkle both over beans when done along with queso fresco. Serve with tortillas.

Recipe Tip: For a protein boost, just add shrimp! Let it poach in the salsa verde during the last few minutes of cooking until it is opaque throughout.

NUTRITIONAL INFORMATION (per serving): About 431 calories, 9 g fat (2.5 g saturated), 10 mg cholesterol, 746 mg sodium, 68 g carbohydrates, 14 g fiber, 9 g sugar (1.5 g added sugar), 20 g protein

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