To make the salsa verde, combine the onion, tomatillos, poblano pepper, jalapeno pepper, lime juice, and garlic in a food processor and pulse until coarsely ground. Place the vegetable mixture, along with the cilantro, cumin, salt, pepper, chili powder, brown sugar, oregano, and water in a heavy saucepan and bring to a boil. Decrease the heat and simmer for 15 to 20 minutes, until the liquid is reduced by one-fourth.
Combine the pinto beans with salsa verde and simmer for about 15 minutes, or until thick and saucy, before serving.
Serving suggestion: Serve with a poached egg on top for breakfast for a new riff on huevos rancheros. Great for New Year's Day breakfast!
Presented by: Tupelo Honey Cafe
9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923