Creamy New Mexico-style frijoles with Hatch green chile and smoky bacon. A savory staple for any season.
Ingredients
- 2 cups dried pinto or bolita beans Ness Farms or preferred type
- 6 cups water more for cooking beans
- 4 slices Beeler’s bacon or your favorite high-quality bacon, chopped
- 1 small yellow onion diced
- 3 –4 roasted Hatch green chiles peeled and chopped
- 1 tbsp Chimayó red chile powder add more for heat
- 1 tsp kosher salt adjust to taste
- ½ tsp black pepper
- ½ tsp cumin optional, for extra warmth
- ½ tsp garlic powder
- 1 cup chicken or vegetable broth optional, for richness
Method
Step 1: Cook the Beans
- Rinse beans thoroughly and remove debris. In a large pot, combine beans with 6 cups water. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, until beans are tender. If you soaked them overnight, cooking time will be shorter.
Step 2: Crisp the Bacon & Sauté Onion
- Meanwhile, crisp all the chopped bacon in a skillet over medium heat. Remove bacon pieces and set aside, leaving the rendered fat. Add diced onion to the hot bacon fat and sauté for 3–4 minutes, until soft and translucent.
Step 3: Combine & Season
Simmer uncovered for an additional 20–30 minutes, allowing flavors to meld and sauce to thicken.
Once the beans are tender, stir in:
Cooked bacon
Sautéed onion
Roasted Hatch green chile
Chimayó red chile powder
Salt, black pepper, cumin, and garlic powder
Broth, if using, for added richness
