Hatch Green Chile Refried Beans
Pinto beans are cooked with onions and hatch green chiles for a delicious and easy Mexican side dish.
Ingredients
For the beans:
- 1 pound (453 grams) dried pinto beans, cleaned and sorted or 1 can pinto beans
- ½ white onion peeled
- 6 garlic cloves peeled
For the sauce:
- 3 ½ cups (402 grams) Hatch green chiles 3-4 large peppers chopped and seeds removed
- 4 tablespoons light flavor oil of your choice 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 optional
Instructions
To cook the beans (if using canned pinto beans, skip this step):
- 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.
- 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.
- 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.
Video
Nutrition
Serving: 1 | Calories: 320kcal | Carbohydrates: 32g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 191mg | Fiber: 8g | Sugar: 6g