Bean, Corn, Avocado Chowder

One of my favorite beans is the Ayocate Morado, which you can get from Rancho Gordo. It is a very hearty bean, with a bit of a nutty taste and a wonderful purple color.

I was thinking about the Morado and wanting to make something with tomatillos, since I hadn’t cooked with them in a long time. If you are unfamiliar, tomatillos are a green tomato that you find in the store in a papery skin. They are super tasty and have a flavor much like lime.

This chowder can be made with any bean, but, if you can, try it with the Morados. You will not be disappointed! The hearty bean plays well with the crunch of the freshly made tortilla chips, the pop of the corn kernels, the zing of the tomatillos, and the heat of the jalapenos.

Recipe

Bean, Corn, Avocado Chowder

Keith Hughes

A hearty bean chowder with the crunch of freshly made tortilla chips, the pop of the corn kernels, the zing of the tomatillos, and the heat of the jalapenos.

The times for making this dish assume using an Instant Pot to cook the beans. Much of the time making this dish can be done in parallel, hence the active time vs prep time.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Ingredients

  

1x2x3x

• ½ pound Ayacote Morado beans or other beans, see notes
• 1 onion large
• 4 jalapeños
• 1 pound tomatillos
• ¼ cup chili powder
• 2 cups bean liquor
• 2 cups corn kernels √
• 10 corn tortillas
• Avocados

Instructions

 

• Soak the beans overnight, or at least 3 hours before making the dish. Drain the soaking water. Place in the Instant Pot, cover the beans in a couple of inches of water, and set for High Pressure for 15 minutes. When the beans are done, use natural release for at least 10 minutes.
• While the beans are cooking, chop the onion. Heat a cast iron skillet over medium heat until hot. Add a small amount of oil. When the oil is shimmering, add the onions. Cook, stirring once in a while, until translucent and brown, about 10 minutes.
• While the onions are cooking, seed the jalapenos and chop. Remove the papery skins of the tomatillos and chop as well.When the onions are browned, add the jalapenos. Cook for 3 minutes.
• Add the tomatillos and chili powder and cook until the tomatillos are softened, about 7 minutes.
• Reserve 2 cups of the pot liquor from cooking the beans. Add the beans, 2 cups of pot liquor, and the corn.  Reduce the heat to a simmer and cook for 10 minutes, or until the corn, if frozn, is hot.
• While the chowder is simmering, slice the corn tortillas into strips. Heat up another pan over medium heat. When the pan is hot, add oil and let sit until the oil shimmers. Add the tortilla strips and stir to coat. Let sit until they begin to brown and crisp on one side. Turn over and crisp/brown the other side. This will take about 5 minutes.
• Put in bowl, add in the crispy tortilla strips and top with avocado slice.
• Enjoy!

Notes

Really, any kind of beans could be used, though the Ayacote Morados really have a wonderful texture and taste that balances out the dish. You could use mayocobas, giving a creamier texture. Kidney beans have a great texture, but a stronger flavor than the Morados. Pinto and black beans would also work well.

The pot liquor doesn’t have to be used, but it gives a richer body to the chowder than water would .

Keyword beans, corn, dinner, jalapeno, lunch, Mexican, tomatillo, tortillas, vegan

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