Green Chili Cheesy Skillet Beans
Fresh shelling beans are one of our seasonal favs. Here we've cooked them up with poblanos, tucked them under late season tomatoes, and baked it under a blanket a @stepladdercreamery Lumberjack cheese. Cozy without being heavy, perfect for this time of year when who knows what the weather is going to be! Don't miss out on the short fresh shelling bean season!
Ingredients and Farms
2 pounds fresh shelling beans - $8
1 onion - $2
4 cloves garlic - $.50
1 large Poblano - $2
1 tablespoon olive oil
4 oz Lumberjack cheese - $8.50
2 medium tomatoes (about 12 ounces) - $4
Cilantro - $.50
Avocado - $3
Optional: Tortilla chips
Equipment
Oven safe skillet
Directions
Shell the fresh beans. Cut the onion in half and remove the outer papery layer. Smash 1 garlic clove with the flat side of a knife and remove the outer papery layer. Add the beans, 1/2 of the onion, and garlic to a medium saucepan. Cover with water and season with salt. Bring to a boil and reduce to a simmer. Cook until the beans are tender, about 20 minutes.
Meanwhile, finely dice 1 poblano pepper, the remaining 1/2 onion, and three garlic cloves. Heat a tablespoon of olive oil in an oven safe skillet over medium heat. Add the chopped vegetables. Season with salt and pepper. Cook, stirring occasionally, until tender and the onions are translucent, about 10 minutes, adjusting the heat as necessary. Grate 4 ounces of Lumberjack cheese.
Preheat the oven to 425°F. Remove and discard the onion and garlic from the cooked beans. Reserve 1 cup of the bean cooking liquid. Drain the beans and add to the skillet with the vegetables. Season with salt and pepper and stir to combine. Use the flat bottom of a glass or the back of a wooden spoon to mash some of the beans. Add half of the reserved bean cooking liquid. Stir, mashing more beans or adding more liquid as needed—you want the majority of the beans intact without it all feeling dry or soupy. Taste and adjust seasoning. Remove from the heat.
Slice the tomatoes and arrange on top of the beans. Season the tomatoes with salt and pepper. Sprinkle the cheese evenly over the top of the tomatoes. Place in the oven and bake until bubbly and brown, 15-20 minutes. Let rest 15 minutes before serving with diced avocado and tortilla chips if desired.
Enjoy!
Recipe by Meleyna Nomura