Tomatillo Poblano And Heirloom Bean Chowder Recipes

TOMATILLO, POBLANO AND HEIRLOOM BEAN CHOWDER

Tomatillo, Poblano and Heirloom Bean Chowder image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound halved and sliced lengthwise yellow onions
3 medium stemmed and seeded fresh poblano chiles, sliced into thin strips
1 tablespoon finely slivered garlic
2 cups husked and halved fresh tomatillos
1/2 teaspoon each whole fennel, cumin and coriander seeds
2 teaspoons dried oregano (Mexican preferably)
1/4 teaspoon ground cinnamon
1 1/2 cups diced and seeded tomatoes (with juices if using canned)
7 cups rich clear chicken or vegetable stock
1 cup white wine, such as Riesling or Gewurtztraminer
2 cups cooked favorite heirloom beans
Salt and freshly ground black pepper, to taste
3 tablespoons roughly chopped cilantro leaves
Avocado slices
2 tablespoons fresh lime juice

Steps:

In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving.

CALYPSO BEANS, TOMATO AND POBLANO STEW

Calypso Beans, Tomato and Poblano Stew image

Provided by Tyler Florence

Categories main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

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