Pinto Bean Salsa With Tomatillos

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Did you know that you can eat tomatillos raw? They’re distinctly sour flavor is often toned down by cooking them, but this Pinto Bean Salsa With Tomatillos highlights their unique “green” flavor and pairs it perfectly with smoky chipotle and poblano peppers. Roasted garlic adds body to this hearty salsa and it’s so yummy with warm tortillas or corn chips! If you are in the mood to try something new, give this pinto bean salsa a try!

Dried Vs Canned Pinto Beans

For this recipe I went all in and soaked, drained, boiled, and drained again! Dried pinto beans (by the ounce) are far more budget and storage friendly than canned pinto beans.

However, they do take a long time to soak and cook, which makes canned beans a faster alternative, hands down. But dried beans will literally keep for years as long as they are stored in a cool, dry place in an airtight container.

I am a canned bean worshipper, simply because of convenience, but since this salsa only uses a few ingredients (pinto beans being the main one), I figured it was time to bring out my gigantic bag of dried beans from the pantry and put them to use!

By the time the boiling is done, the pinto beans should be tender but have a little bite to them. They won’t be as soft as canned beans, and we want them that way! With all the mixing going on, we don’t want the beans to get crushed in the salsa!

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A Simple Trick To Cook Dried Beans Faster

One really cool and simple trick to cook dried beans faster is to add a fork to the pot while the beans are boiling. Yes, a fork! Make sure it’s a metal fork that can withstand high heat, do not use plastic or silicone utensils!

The reason this trick works is because water is known to be a poor conductor of heat, so by adding a metal object (in most cases a fork), heat channels through the pot more and shortens the cooking time!

Tomatillos

Tomatillos, also known as Mexican husk tomatoes, are small, round fruits that are closely related to tomatoes. They are a staple ingredient in Mexican and Central American cuisine and are known for their tangy and slightly tart flavor.

They are usually green or yellow in color, with a papery husk that covers the fruit. The husk is dry and light green or brown, and needs to be removed before preparing the tomatillo.

Tomatillos have a distinct tangy and citrus-like flavor with a hint of sweetness. They are less sweet than tomatoes and have a slightly sour taste, making them an excellent addition to various dishes.

Tomatillos are a versatile ingredient used in many traditional Mexican and Central American dishes. They are a key component in salsa verde, a green salsa made with tomatillos, chilies, onions, and other ingredients. Tomatillos can be used raw or cooked, and they add a unique flavor to soups, stews, sauces, and marinades.

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Selecting and Storing Tomatillos

When choosing tomatillos, look for firm, unblemished fruits that fill the husk and are bright green or yellow, depending on the variety.

Avoid tomatillos that are shriveled or have moldy husks. Store fresh tomatillos in a paper bag or perforated plastic bag in the refrigerator for up to two weeks. Remove the husks before using.

How To Prepare Tomatillos

To prepare tomatillos, remove the husks and rinse them well under cool water to remove the stickiness. Chop them up like tomatoes or blend them with other ingredients into a sauce.

They can be eaten raw or cooked. Raw tomatillos give a verdant, sour green flavor while cooked tomatillos offer a more mellow lemon-like flavor.

Serving and Storing Pinto Bean Salsa With Tomatillos

This pinto bean salsa goes with just about any Mexican food you plan on serving. It’s great served with warm tortillas, scooped into tortilla chips, or served room temperature over brown rice with a variety of toppings like chopped red onions, fresh cilantro and a squeeze of lime juice.

This pinto bean salsa will keep for up to a week in the fridge stored in an airtight container. Like many sauces and salsas, it tastes better the next day, so don’t be shy about letting it hang out in the fridge for a day or two!

Pinto Bean Salsa With Tomatillos Recipe

INGREDIENTS 

• 1 generous cup pinto beans, soaked overnight
• 4 tomatillos, husks removed
• ½ Spanish onion
• ½ fresh poblano pepper, diced
• 2 cloves garlic, peeled
• 2 chipotle peppers in adobo
• salt, to taste

INSTRUCTIONS 

• In a Dutch oven or large pot, bring the dry beans and 4 cups of water to a boil. Add a teaspoon of salt to the pot of beans and a metal fork (optional).
• Cook the beans over medium-high heat for 45-60 minutes until tender but still firm. 
• While the beans are cooking, in a large skillet, dry-fry the garlic and poblano peppers until the garlic clove and skin side of the pepper is charred on the outside. Remove from heat and set aside.
• In a mortar and pestle or food processor, smash the chipotle peppers and charred garlic until a coarse paste forms. Add a tablespoon or two of bean cooking water if the mixture looks too thick.
• Drain the cooked bean and rinse under cold running water until no longer warm. Drain well.
• Dice the tomatillos and onion and place into a large bowl. 
• Add in the charred poblano pepper, drained pinto beans and the chipotle mixture. 
• Stir the tomatillo mixture until combined.