Creamy White Northern Beans with Aji Verde Recipe

Beans are a nutritious, budget-friendly staple: high in complex carbohydrates, protein and dietary fiber, low in fat and calories, and naturally cholesterol-free. Even a half cup a day can help meet nutritional goals. I made these white beans with a bright Peruvian aji verde sauce for a family gathering and they were a hit—there was only a small portion left, shown here over rice with a drizzle of sauce.

This past weekend my daughter turned one. It’s hard to believe a year has passed; it feels like just yesterday she was born. Now she’s talking, singing, eating table food and nearly walking. To celebrate we hosted a small family meal with a Peruvian theme: roast chicken with aji verde, rice, avocado and these beans. The combination was simple, comforting and very well received.

Cooking dried beans is economical and easy. A pound of dry beans yields about six cups cooked and typically costs very little. I prefer using a pressure cooker or Instant Pot because it shortens cooking time substantially, but these beans can also be cooked on the stovetop. Below is a clear recipe for Instant Pot white beans with instructions for making the aji verde sauce that pairs perfectly with poultry, rice, plantains or as a flavorful side on its own.

White Beans with Aji Verde Sauce

Yield: 12 servings (about 1/2 cup per serving)

Serving size: 1/2 cup

Calories per serving: 115.7 | Protein: 7.1 g | Carbs: 21.6 g | Fat: 0.4 g | Fiber: 6.7 g

Ingredients

• 1 lb dry northern beans (or navy beans)
• 1 smoked ham hock (or pork bone)
• 1 green pepper, chopped
• 1 bay leaf
• 2 chicken bouillon cubes
• 1/2 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon adobo seasoning
• 1/2 cup chopped cilantro

Aji Verde Sauce (makes about 3 1/4 cups)

• 10 jalapeño peppers, seeded
• 1/4 cup fresh cilantro
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup white vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/2 cup light sour cream

Instructions

Instant Pot White Beans

1. Rinse the dry beans and pick out any debris. Add the beans and 8 cups of water to the pressure cooker.
2. Add the smoked ham hock or pork bone, chopped green pepper and bay leaf. Seal the pressure cooker and cook on high pressure for 50 minutes, then allow a natural release.
3. While the beans cook, heat 1/2 tablespoon olive oil in a large skillet over medium-low heat. Add the chopped onion and cook until soft, about 5–10 minutes. Add minced garlic, chopped cilantro, crumbled chicken bouillon, cumin and adobo seasoning. Stir and cook briefly to combine and bloom the spices.
4. When the pressure is fully released, open the lid. Remove the ham hock and discard the bay leaf.
5. Carefully transfer about 4 cups of the beans and cooking liquid to a blender and puree until smooth. Return the purée to the pot with the remaining beans.
6. Use the sauté function (or return the pot to medium heat on the stovetop) and add the onion mixture to the beans. Stir well and simmer, uncovered, about 15 minutes, stirring occasionally, until the beans thicken to your liking. Taste and adjust salt or seasoning as needed.

Aji Verde Sauce

1. Combine the seeded jalapeños, cilantro, olive oil, minced garlic, white vinegar, cumin, kosher salt and light sour cream in a blender. Process until completely smooth, scraping down the sides as needed.
2. Taste and adjust acidity or seasoning if desired. The sauce is vibrant and slightly spicy—adjust the number of jalapeños to control heat.
3. Serve the aji verde alongside the beans or spoon it over the finished beans, rice or chicken.

Tips and Variations

If you prefer, soak the beans overnight to reduce cooking time and improve digestibility; adjust Instant Pot time accordingly (soaked beans will cook faster). For a vegetarian version, omit the ham hock and use vegetable broth or additional seasonings for depth of flavor. Swap sour cream for plain Greek yogurt in the sauce for a tangy, protein-rich alternative. Leftover beans refrigerate well for up to 4 days and freeze up to three months.

Serving Suggestions

These beans pair beautifully with roasted or grilled chicken, rice, avocado slices and fried or baked plantains. The aji verde adds a bright, herbal heat that complements rich mains and simple sides alike.

Nutrition

Per 1/2 cup serving: 115.7 kcal; Carbohydrates 21.6 g; Protein 7.1 g; Fat 0.4 g; Fiber 6.7 g.