How To Make White Beans with Aji Verde Sauce
Whip up a filling Mexican dish of white beans with aji verde sauce. Serve spiced Northern beans with savory sauce over rice or chicken for a tasty meal.
Serves:
Ingredients
For White Beans:
- 1lbnorthern beansdry, or navy beans
- 1ham hock
- 1smallonionchopped
- 1green pepperchopped
- 1bay leaf
- 2chicken bouillon cubes
- 1tspcumin
- ½tspGoya adobo
- 1smallonionchopped
- 2cloves garlicminced
- ½cupcilantrochopped
- salt
For Aji Verde Sauce:
- 10jalapeñosseeded
- ¼cupcilantrofresh
- ¼cupolive oil
- 4cloves garlic
- ¼cupwhite vinegar
- ½tspcumin
- salt and pepper
- ½cupsour creamfat-free
Instructions
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Soak beans in water overnight.
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The next day discard water and fill pot with 8 cups of water.
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Add 1 onion, pork bone, green pepper, and bay leaf and cook in pressure cooker for about 1 hour.
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Remove from heat.
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When pressure dissolves, open the lid and add chicken bullion, cumin, and adobo to taste and cook uncovered on medium heat stirring occasionally.
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Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt, and sauté on medium-low heat until onions are soft.
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Add to beans and mix well.
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Continue cooking beans for about 30 to 45 minutes, stirring occasionally until beans are thickened to your liking.
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Taste for salt and adjust if needed.
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Discard bone and bay leaf and serve.
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To make the sauce, place all ingredients in a blender and puree until smooth.
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Serve over chicken, rice, beans, or plantains. Enjoy!
Nutrition
- Calories: 153.87kcal
- Fat: 10.39g
- Saturated Fat: 2.99g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.45g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 6.49g
- Fiber: 1.91g
- Sugar: 2.77g
- Protein: 9.69g
- Cholesterol: 28.11mg
- Sodium: 509.35mg
- Calcium: 41.70mg
- Potassium: 308.72mg
- Iron: 1.16mg
- Vitamin A: 42.69µg
- Vitamin C: 27.98mg
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