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Ingredients
- 2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided $
- 1 tablespoon olive oil $
- 1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped
- 1 1/2 cups chopped white onion
- 3 garlic cloves, minced
- 2 poblano chiles, seeded and chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 cups water
- 2 tablespoons chopped fresh oregano
- 2 teaspoons hot pepper sauce (such as Tabasco) $
- 1/2 teaspoon salt
- 1 (15.5-ounce) can white hominy, rinsed and drained
- 2 tablespoons thinly sliced green onions $
- 2 tablespoons chopped fresh parsley
- 8 lime wedges
Details
Preparation
Step 1
1. Mash 2/3 cup beans with a fork.
2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and parsley. Serve with lime wedges.
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