Ingredients
6
6 servings
- •2 (15.5 ounce) cans cannellini beans, rinsed and drained
- •1 pound tomatillos, husked and quartered
- •1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
- •1 medium poblano pepper, chopped
- •2 tablespoons olive oil
- •6 ounces chopped andouille sausage
- •1 medium yellow onion, chopped
- •2 stalks celery, chopped
- •1 medium carrot, chopped
- •1 tablespoon ground cumin
- •1 tablespoon ancho chile powder
- •1 (32 ounce) container chicken broth
- •1 tablespoon chopped fresh cilantro, or to taste
- •1 medium jalapeno pepper, sliced, or to taste
Instructions
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
- Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
- Roast in the oven for 30 minutes. Remove from the oven and let cool.
- Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
- Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
- Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
- Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
- Ladle into bowls and garnish with cilantro and jalapeno slices.
Nutritional Facts
Per 6 servings
- Calories: 333
- Carbohydrate: 34g
- Fat: 16g
- Fiber: 9g
- Protein: 15g
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