More Great Recipes: Beans | Dip | Mexican | Southwestern US

White Bean-Poblano Relish

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Member since 2014

Serves Makes about 1 cup | Prep Time | Cook Time


1 cup canned white beans, rinsed and drained
1 Poblano chile, roasted, peeled, seeded and finely chopped
2 Tablespoons fresh lemon juice
1/4 cup olive oil
2 Tablespoons finely chopped fresh thyme
Salt and pepper to taste

(Photo: Bobby Flay)

Combine all ingredients, let sit 30 minutes at room temp before serving. This is great spooned on top of a quesadilla or tossed on some nachos.

(Can be made 8 hours ahead and stored, covered in refrigerator. Bring to room temp before serving.)

Pairs Well With


Recipe from Bobby Flay

For the Southwestern Cuisine Cooking Class - 110

From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine".

I LOVE the unexpected taste of the fresh thyme in the bean dip. The poblanos add a brilliant smokiness. My Bobby is SOOOO smart! Thanks Bobby, love ya, call me, mean it!

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