White Bean-Poblano Relish
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!