White Northern Beans with Aji Verde Sauce

By joanmarie

Ingredients

• 1 lb dry northern beans (navy beans would work)
• 1 pork bone
• 1 onion, chopped
• 1 green pepper, chopped
• 1 bay leaf
• 2 chicken bullion cubes (I like Knorr)
• 1 tsp cumin
• 1/2 tsp Goya adobo
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chopped cilantro
• salt
• 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

Preparation

Step 1

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.