White Northern Beans with Aji Verde Sauce
Beans are high in complex carbohydrates, protein and dietary fiber, low in fat, calories and completely cholesterol-free. Eating as little as a half a cup of beans a day can be beneficial in reaching your dietary needs. These beans were a hit with my family, all that was leftover was this little bit shown here over rice, topped with aji verde sauce.
This past weekend my little girl turned one! It’s hard to believe a year has gone by, it seems like just yesterday she was a born, and now she’s a happy one year old, talking, singing, eating real food, and almost walking!
We had a small family gathering to celebrate her birthday, and I went with a Peruvian theme. We had Peruvian chicken with aji verde sauce, rice, avocados and beans. Sounds good? It was and everyone loved it!
Making beans are an economical way to make a lot of food without spending too much. A pound of dry beans makes about 6 cups cooked and usually costs around a dollar. I always make my beans in my pressure cooker because it cuts the cooking time in half.
White Beans with Aji Verde Sauce
- 1 lb dry northern beans, navy beans would work
- 1 ham hock, about 4 oz
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 bay leaf
- 2 chicken bouillon cubes, I like Knorr
- 1 tsp cumin
- 1/2 tsp Goya adobo
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped cilantro
Aji Verde Sauce
- 10-12 jalapeños, seeded
- 1/4 cup fresh cilantro
- 1/4 cup olive oil
- 4 cloves garlic
- 1/4 cup white vinegar
- 1/2 tsp cumin
- salt and pepper
- 1/2 cup fat free sour cream
- Soak beans in water overnight.
- The next day discard water and fill pot with 8 cups of water.
- Add 1 onion, pork bone, green pepper and bay leaf and cook in pressure cooker for about an hour.
- Remove from heat.
- When pressure dissolves, open the lid and add chicken bullion, cumin, and adobo to taste and cook uncovered on medium heat stirring occasionally.
- Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt and sauté on medium- low heat until onions are soft.
- Add to beans and mix well.
- Continue cooking beans about 30-45 minutes, stirring occasionally until beans are thickened to your liking.
- Taste for salt and adjust if needed.
- Discard bone and bay leaf and serve.
- To make the sauce, place all ingredients in a blender and puree until smooth.
- Serve over chicken, rice, beans or plantains.
Servings: 16 • Serving Size: 2 tbsp • Old Points: 1 pt • Points+: 1 pt
Calories: 41.9 • Fat: 3.6 g • Carb: 2.3 g • Fiber: 0.3 g • Protein: 0.6 g