Homemade Pinto Beans with Chile Peeler Nation Freeze Dried Hatch Green Chile

Around New Mexico, a pot of homemade pinto beans simmering on the stove feels like comfort itself. Simple ingredients, slow cooking, and roasted green chile come together to create one of those meals that somehow tastes even better the next day.

Adding Chile Peeler Nation Freeze Dried Hatch Green Chile gives these beans that unmistakable New Mexico flavor without needing freezer space or waiting for chile season.

Step 1: Rehydrate Your Chile Peeler Nation Green Chile

Place your desired amount of freeze dried green chile into a bowl and cover with warm water. Let soak for about 10 to 15 minutes until soft and fully rehydrated.

Step 2: Peel and Chop the Chile

Once rehydrated, gently peel away the charred outer skin just like traditional roasted Hatch green chile. Remove stems if needed, then chop the chile into small pieces and set aside.

Ingredients

• 4 cups raw pinto beans
• 1 tablespoon bacon fat
• 1 to 2 cups rehydrated and chopped Chile Peeler Nation Hatch Green Chile
• Water to cover
• Salt and black pepper to taste

Optional:

• Garlic
• Onion
• Bacon pieces

Directions

Clean the beans carefully, removing any small stones or damaged beans. Rinse several times with warm water.

Place beans into a large pot and cover generously with water by about 4 to 5 inches. Bring to a boil, then reduce heat and simmer gently for 7 to 8 hours, adding boiling water as needed.

For a faster option, cook in a pressure cooker for about 45 minutes or in a crock pot for 8 to 10 hours.

In a separate pan, heat the bacon fat until hot. Add the cooked beans, chopped green chile, and salt and pepper to taste. Stir together and cook for about 5 minutes until the flavors come together beautifully.

Serve with warm tortillas, cornbread, or alongside your favorite New Mexico meal.

Take advantage of our free shipping and stock up on authentic Freeze Dried Hatch Green Chile at ChilePeelerNation.com.

Slow Cooker Option

For an easy slow cooker version, add the cleaned beans, water, and seasonings to your crock pot and cook on low for 8 to 10 hours. Stir in the rehydrated and chopped Chile Peeler Nation Hatch Green Chile during the last hour of cooking for bold New Mexico flavor in every bite.