Begin by peeling the tomatillos and rinsing them under cold water. In a hot cast-iron skillet over medium-high heat, char the tomatillos and serrano pepper for about 8–10 minutes, turning occasionally until they are darkened and blistered. After charring, cover them for 5 minutes to steam, which helps loosen the skins before processing into a smooth sauce with the Anaheim pepper, garlic, cilantro, honey, lime juice, and seasonings.

While the tomatillo sauce cools, prepare the crunchy cilantro salad. In a large mixing bowl, combine the sliced red onion, diced cucumber, chopped tomatillo, and fresh cilantro. Add lime zest and lime juice, followed by a pinch of salt. Toss everything gently for about 1–2 minutes until well mixed and vibrant, allowing the flavors to meld together beautifully.

In the same skillet used for the tomatillo sauce, pour in some extra-virgin olive oil and heat it over low heat. Add the drained and rinsed white beans to the pan, cooking them gently for about 3–5 minutes until they warm through and lose any canned taste. Stir in the prepared tomatillo sauce, mixing until everything is evenly coated and heated, creating a fragrant and zesty base for your dish.

To plate the vibrant tomatillo beans, scoop the mixture into bowls and generously top with the crunchy cilantro salad. Drizzle with a little extra olive oil, sprinkle with flaky salt, and finish with sliced avocado for a creamy complement. Serve your delightful Tomatillo Beans immediately, making sure to include a spoon for savoring every flavorful bite!