White Bean-Poblano Relish
  • Servings: Makes about 1 cup
  • 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)
  1. 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.
  2. (Can be made 8 hours ahead and stored, covered in refrigerator. Bring to room temp before serving.)
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!