WHITE BEAN-STUFFED POBLANOS

White Bean-Stuffed Poblanos image

Provided by Priya Krishna

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup plus 1 tablespoon olive oil, divided
2 teaspoons cumin seeds
2 small yellow onions, finely diced
2 tablespoons ground coriander (freshly ground is best)
One 15-ounce can great northern beans, drained and rinsed
1/2 teaspoon kosher salt, plus more if needed
1 small Indian green chile or serrano chile, finely chopped
2 garlic cloves, minced
2 tablespoons fresh lime juice (from about 1 lime), plus lime wedges for serving
1 pound small poblano peppers of roughly the same size (2 to 3 ounces each), slit lengthwise

Steps:

Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, warm 1/4 cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 minutes. Remove from the heat and let the mixture cool to room temperature.
While the onions cool, mash the white beans with a potato masher or fork in a medium-size bowl until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice, and cooled onions and mix well. Taste and adjust the salt if needed.
Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
Arrange the stuffed poblanos slit-side up on a baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake for 45 minutes, or until the poblanos have shriveled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.