Hatch Green Chile Refried Beans

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

Course Side dishes

Cuisine Mexican

Prep Time 8

Cook Time 2

Total Time 10

Servings

Calories 320

1 pound (453 grams) dried pinto beans, cleaned and sorted If substituting canned, use four 15-ounce cans, drained)
½ white onion peeled
6 garlic cloves peeled

3 ½ cups (402 grams) Hatch green chiles chopped and seeded (about 8–10 large roasted peppers, or store-bought canned/frozen diced chiles)
4 tablespoons lard (traditional) or light-flavored oil Lard is traditional, but you can use any oil you like.
¼ cup (32 grams) finely chopped white onion
3 garlic cloves peeled and finely chopped 
Salt to taste
Queso fresco cheese crumbled

Add the dried beans to a large bowl, cover with water, and soak for 6 to 8 hours. Drain and discard the soaking water.
Place the beans in a large pot with the ½ onion and 6 garlic cloves. Cover with fresh water (about 6-inches above the beans). Do not add salt yet, as this toughens the beans. Bring to a gentle boil, cover, and simmer for 1 to 2 hours until the beans mash easily between your fingers. Drain, discarding the onion and garlic, and reserve the bean cooking broth.

Heat the lard or oil in a large frying pan over medium heat. Add the chiles and chopped onion. (If using store-bought canned chiles, drain them well before adding). Cook, stirring frequently, until the onions are softened and the mixture is fragrant and lightly browned. Stir in the chopped garlic and cook for 1 minute.
Add the cooked beans to the pan along with a splash of the reserved bean broth (or warm water if using canned). Begin mashing the beans with a potato masher. Continue mashing, adding more broth as needed until you reach your desired consistency. Season generously with salt to taste. Top with crumbled queso fresco, if desired.