Authentic Hatch Chile Beans

I’d never even heard of Hatch chiles until I moved out west for college. Growing up, we only used regular green chiles from the grocery store. My roommate from New Mexico would go on and on about how special these Hatch chiles were, and honestly, I thought she was just being dramatic.

Then she made me a pot of her family’s Hatch chile beans. That first spoonful changed everything I thought I knew about beans. These weren’t the bland beans I grew up with – they had this perfect mix of heat and flavor that made me understand why people get so excited when Hatch chile season rolls around.

What Kind of Pinto Beans Should I Use?

For this recipe, both canned and dried pinto beans will work, though canned beans are definitely the more convenient choice. If you’re using canned beans, any major brand will do the job – just make sure to drain and rinse them well to remove the excess sodium and starch. While store brands are usually perfectly fine, brands like Goya or Bush’s tend to have beans that hold their shape better during cooking. If you decide to use dried beans instead, you’ll need to soak them overnight and cook them until tender before starting this recipe, which adds about 2-3 hours to your prep time.

Options for Substitutions

This bean recipe is pretty flexible and you can make several easy swaps if needed:

• Pinto beans: While pinto beans are traditional, you can easily swap them with black beans, navy beans, or great northern beans. Just make sure to drain and rinse them the same way.
• Green chiles: If you can’t find canned green chiles, you can use fresh roasted poblanos (about 2 medium peppers) or even 2-3 roasted jalapeños for a spicier kick. Just remove the seeds and dice them up.
• Green chile powder: No green chile powder? You can skip it or replace it with regular chili powder, though the flavor will be slightly different. A pinch of cayenne works too if you want that heat.
• Yellow onion: White onion or red onion work just fine here. You could even use 2 tablespoons of onion powder in a pinch, though fresh is better.
• Vegetable stock: Any type of stock works well – chicken, beef, or even plain water. If using water, you might want to add an extra pinch of salt and spices to make up for the lost flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking Hatch chile beans is rushing the onion and garlic cooking process – take your time to properly soften the onions (about 5-7 minutes) before adding the garlic, as this builds a crucial flavor foundation for your beans. Another common error is adding too much liquid at once, which can make your beans soupy instead of creamy – start with less stock than you think you need, as you can always add more later if the beans look too dry. When it comes to seasoning, don’t make the mistake of adding all the salt at the beginning; instead, add half during cooking and adjust at the end, since the liquid will reduce and concentrate the saltiness. For the best texture, gently mash about a quarter of the beans against the side of the pot while cooking – this creates a naturally creamy consistency without turning everything to mush.

What to Serve With Hatch Chile Beans?

These spicy, flavorful beans make an excellent side dish for your favorite Mexican and Southwestern meals! They’re perfect alongside grilled meats like carne asada, chicken fajitas, or even simple grilled fish with lime. I love serving them with warm corn or flour tortillas and all the fixings – think diced tomatoes, shredded lettuce, Mexican rice, and maybe some cool sour cream to balance out the heat. For a vegetarian meal, you can turn these beans into the main event by serving them over rice with sliced avocado and a sprinkle of fresh cilantro on top.

Storage Instructions

Keep Fresh: These tasty hatch chile beans will stay good in an airtight container in the fridge for up to 5 days. They actually get even better after a day or two as the flavors continue to meld together! Perfect for meal prep or making ahead for busy weeknights.

Freeze: Good news – these beans freeze really well! Let them cool completely, then pop them into freezer-safe containers or bags. They’ll keep nicely for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Warm Up: When you’re ready to eat your leftover beans, just heat them up in a pot over medium-low heat, adding a splash of water or stock if they seem a bit dry. You can also microwave them in 30-second intervals, stirring between each, until they’re heated through.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 28-32 g
• Fat: 24-28 g
• Carbohydrates: 80-90 g

Ingredients

• 1 tsp salt
• 2 cans pinto beans (drained and rinsed)
• 1/2 yellow onion (finely diced)
• 2 garlic cloves (minced)
• 2 tbsp olive oil (I use California Olive Ranch extra virgin)
• 1/2 cup vegetable broth (low sodium preferred)
• 1 tsp ground cumin
• 4 oz canned diced green chiles (Hatch chiles for best flavor)
• 1/2 tsp green chile powder (adds depth and a spicy kick)

Step 1: Prepare the Pinto Beans

• 2 cans (15.5 oz each) pinto beans, rinsed and drained

Drain and rinse the pinto beans under cold water to remove excess salt and starch.

Set the beans aside until needed in a later step.

Step 2: Sauté the Aromatics

• 2 tbsp olive oil or vegetable oil
• 1/2 yellow onion, diced small
• 2 cloves garlic, finely chopped

Heat the olive oil in a medium pot over medium heat.

Once the oil is hot, add the diced onion and finely chopped garlic.

Cook, stirring occasionally, until the onion is translucent and soft, about 5 minutes.

Step 3: Toast the Spices and Add Green Chiles

• 4 oz canned diced green chiles
• 1 tsp ground cumin
• 1/2 tsp green chile powder (optional)
• 1 tsp salt

Add the canned diced green chiles, ground cumin, green chile powder (if using), and salt to the sautéed onion and garlic.

Stir well to combine and cook for about 1 minute, just until the mixture is fragrant.

Step 4: Simmer and Mash the Beans

• 2 cans (15.5 oz each) pinto beans, rinsed and drained (from Step 1)
• 1/2 cup vegetable broth, chicken broth, or water

Add the rinsed and drained pinto beans (from Step 1) and the vegetable broth (or chicken broth, or water) to the pot.

Stir everything together, then simmer over medium heat for about 15 minutes, allowing the beans to soften and start breaking down.

After simmering, use a potato masher to mash the beans to your preferred consistency.

Add a bit more broth or water if you’d like the beans thinner and smoother.

Serve warm and enjoy!

Personally, I like to leave my beans with a little texture for a heartier dish.