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White Bean, Stuffed Poblanos

Ingredients

• 1/4 cup + 1 tablespoon olive oil, divided
• 2 teaspoons cumin seeds
• 2 small yellow onions, finely diced
• 2 tablespoons ground coriander
• 1 15-ounce can great northern beans, drained and rinsed
• 1/2 teaspoon kosher salt
• 1 small Indian green chile or serrano chile, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 pound small poblano peppers of roughly the same size, slit lengthwise

Directions

1. Preheat the oven to 350 F.
2. In a skillet over medium-high heat, warm 1/4 cup of the oil.
3. Once the oil begins to shimmer, add the cumin seeds and cook for 1 minute max.
4. Add the onions and coriander and cook, stirring, 5 to 7 minutes.
5. Remove from the heat and let the mixture cool to room temperature.
6. Mash the white beans with a potato masher or fork in a bowl.
7. Add the salt, chile, garlic, lime juice, and cooled onions and mix well.
8. Taste and adjust the salt if needed.
9. Divide the filling evenly among the poblanos.
10. Arrange the stuffed poblanos slit-side up on a baking sheet.
11. Drizzle with the remaining 1 tablespoon oil.
12. Bake for 45 minutes.
13. Serve garnished with lime wedges.

Attribution