Go Back
–+ servings
recipe image of pinto bolita beans roasted Hatch green chiles bacon onion garlic red chile powder cumin tomatoes jalapeños chicken broth cilantro arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

New Mexico Green Chile Frijoles with Bacon

A hearty and flavorful dish featuring pinto beans cooked with bacon, roasted Hatch green chiles, and a blend of spices, creating a comforting and aromatic meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Dried Pinto or Bolita Beans Rinsed and sorted
  • 6 slices Thick-Cut Bacon Diced
  • 1 cup Roasted Hatch Green Chiles Chopped
  • 1 Yellow Onion Finely diced
  • 4 cloves Garlic Minced
  • 6 cups Chicken Broth or Water
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chimayó Red Chile Powder
  • 1 bunch Fresh Cilantro Chopped
  • 1 Lime Squeezed

Equipment

  • Large Heavy-bottomed Pot or Dutch Oven
  • Slotted spoon,
  • Potato Masher

Method
 

Sort and Rinse
    Render the Bacon
      Sauté the Aromatics
        Spice it Up
          The Simmer
            Patience is Key
              The Finish

                Nutrition

                Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 18g

                Notes

                One of the best things about making a large pot of New Mexico beans is that they actually taste better the next day. As they sit, the flavors of the roasted Hatch chiles and the bacon meld and deepen. To store, allow the beans to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 5 days. If you wish to freeze them, these New Mexico green chile frijoles freeze beautifully. Use freezer safe bags or containers, leaving a bit of room for expansion. They will last for up to 3 months. To reheat, simply place the beans in a small saucepan over medium low heat, adding a splash of water or chicken broth to loosen the sauce. Stir gently until heated through. Avoiding the microwave when possible helps maintain the delicate texture of the pinto or bolita beans.
                Tried this recipe?Let us know how it was!
                QR Code linking back to recipe