Stuffing peppers is always fun. I used to avoid making any kind of chile relleno because I found the task of roasting and cleaning the poblano peppers very tedious. But now, while roasting a pepper to be stuffed, I only try to think about how delicious it’s going to taste. That makes the whole process a lot easier and a lot more fun. Besides, who doesn’t love the smoky aroma of a roasted poblano pepper?
I promised that I was going to post some bean recipes these weeks as a part of my ongoing series of posts featuring beans. This week when I was at my local market I was looking at different types of ingredients to come up with a recipe that used them. I found the beautiful frijoles flor de mayo (May flower beans) you see in the picture above and bought half a kilo of them. I also bought half a kilo of Peruvian beans that I will be using for another recipe next week.
Flor the mayo beans are a variety native to Mexico that has been making its way into the U.S. market lately. If you can find them in your grocery store or Mexican store, I strongly recommend buying a batch. They are delicious!
Once the beans have been cooked and the poblano peppers roasted, this recipe becomes easy and fast to make. To cook beans I clean them and wash them thoroughly and then soak them overnight. I cooked these beans with 4 cloves, salt and 1 smashed garlic clove until they were tender. That gave them a lot of additional flavor.
I was very excited when I was buying the ingredients at the market for this recipe. But I must confess that when I started making it I wasn’t sure I was going to like the final result. Something was missing. And then, it hit me. The answer was right in front of me. A batch of figs I had bought to make a dessert ended up in the mix with the beans and chicken breast for the peppers stuffing. It was a great combination.
- The ingredients:
- •2 TBSP olive oil
- •1/2 onion, chopped
- •2 cups cooked flor the mayo beans, plus about ¾ cup of the broth where they were cooked
- •1 cup diced chicken breast, cooked
- •1/2 cup sliced figs
- •spices: basil, parsley, rosemary
- •4 poblano peppers, roasted and cleaned
- •4 roma tomatoes
- •1/4 onion
- •1 garlic clove
- •2 cups chicken broth
- •salt and pepper to taste
- •1/4 cup fresh cheese, crumbled
- The how-to:
- In a cast-iron skillet or heavy pan heat up olive oil and sautee onion.
- Add beans and roughly mash them with a potato masher. Add bean broth as necessary.
- Add chicken, figs and spices. Stir and let it cook for about 10 minutes. Season to taste.
- For the sauce, blend tomatoes, onion and garlic with 1 cup of the chicken broth.
- Pour in a sauce pan and bring to a boil. Season to taste.
- Reduce heat and let simmer for 10 minutes.
- Stuff the poblano peppers with the bean filling. Serve over the tomato sauce and top with crumbled cheese.