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My Hatch Green Chile Refried Beans are a recipe that is a little different and a must-make recipe when the famous green chilies are in season. A tasty side dish made with a few simple ingredients, it’s just what you need to complete your next meal from south of the border.

A closeup showing hatch green chiles in refried beans

New Mexico has some of the most delicious Southwestern cuisine. They are known for their enchiladas, tamales, and huevos rancheros, just to name a few. But, we also have to thank them for Hatch green chiles, which are grown in the Hatch Valley.

Fresh hatch green chiles on a baking sheet

What are hatch chiles?

If you’ve wondered what those long, pale green peppers are that show up in grocery stores every August to September, these are them!

Hatch green chiles range from mild to medium, and the heat lives in the white vein inside, not the seeds. You must check out my very popular Hatch Green Chile Sauce (using roasted Hatch chiles) that is perfect for topping tacos or simply snacking on with tortilla chips.

Hatch green Chile sauce viewed from overhead

Mexican refried beans are one of the most notable and popular Mexican side dishes that are gluten-free and vegan. They are simple to make and taste best when made with dried pinto beans.

This easy refried bean recipe is a little healthier than a traditional recipe, as they are typically made with lard, and most canned varieties contain lard as well. As a healthier alternative, of course, mine are made with light cooking oil instead. Topping them with crumbled queso fresco cheese is the traditional way to serve them, but you can omit it if you want to keep them vegan.

Hatch green chile refried beans viewed from overheat

Cooking dried Beans

When it comes to cooking beans, they do have to boil at a low heat for 1-2 hours over medium heat. The time depends on the beans, as sometimes they have cooked as fast as 1 hour for me. It is best to soak them in water for 6-8 hours before cooking; this helps to soften them. If you don’t have time to soak, just cook them longer until they are tender.

There’s no tried and true time as all beans are different. You’ll know when they’re done as you should be able to mash them easily; that is when you know they are ready.

Cooking dried beans in the slow cooker

You can also cook the beans in a slow cooker. Simply cover them with water (by about 2-inches), cover, and cook on low for 6 to 8 hours.

A spoonful of refried beans studded with hatch chile peppers

Serving hatch chile refried beans

Enjoy them as a side dish to tacos, tamales, or even with my Mexican Style Hot Dog or Sonoran Hot Dog. Pair them with another classic side dish of Mexican Rice.

Hatch Chile Refried Beans shortcut

If you don’t have time to prep and cook dried beans, you can skip to step 3 and add a can of refried beans. However, they won’t taste as good as homemade refried beans.

This is a perfect dish to serve as a green chile bean dip! Add some delicious toppings like chopped tomatoes, green onions, olives, and hot sauce. Then grab some tortilla chips and dig in!

Yield: 6

Hatch Green Chile Refried Beans

Refried beans mixed with hatch Chile peppers topped with crumbled cheese

Pinto beans are cooked with onions and hatch green chiles for a delicious and easy Mexican side dish.

Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours

Ingredients

  • To cook the beans:
  • 1 pound (453 grams) dried pinto beans, cleaned and sorted
  • ½ white onion, peeled
  • 6 garlic cloves, peeled
  • For the refried beans:
  • 3 ½ cups 402 grams Hatch green chiles (3-4 large peppers) chopped and seeds removed
  • 4 tablespoons light flavor oil of your choice * see note
  • ¼ cup (32 grams) finely chopped white onion
  • 3 garlic cloves, peeled and finely chopped

  • Salt to taste
  • Queso fresco cheese (optional)

Instructions

  1. To cook the beans (if using canned pinto beans, skip this step):
  2. Add the dried beans to a large bowl and cover with water. Leave to soak for 6-8 hours. After soaking, drain and discard the water. Add the beans to a large pan along with the ½ onion and 6 cloves of garlic. Cover the beans with water (about 6 inches above the beans). Do not add salt yet as this prevents the beans from cooking. Bring to a low boil, cover and cook for 1-2 hours (or more) until tender and a bean mashes easily between your fingers. Drain the beans, reserving the cooking water and discarding the onion and garlic.
  3. Add the oil to a frying pan over medium heat. Add the chiles and onion, cook until softened and you see some browning, stirring often. Stir in the garlic and cook for 1 minute.
  4. Add the beans and a little of the bean broth. Start mashing the beans using a potato masher. Continue to mash and as liquid as needed to make them as thick or as saucy as you like. Taste for saltiness and add salt to taste, if necessary.

Notes

Lard is traditional, but you can use any oil you like.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 320Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 19mgSodium 191mgCarbohydrates 32gFiber 8gSugar 6gProtein 14g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Side dishes