Y’all that know me, know that I love, love, love Hatch Valley green chiles. My family puts them in everything including eggs, mashed potatoes, soups…. Don’t be surprised if I bring out a Hatch green chile ice cream at some point! But one of the most classic Mexican side dishes is the perfect place for these flavorful chiles.
This is my absolute favorite side dish when I’m serving Mexican food. Forget plain-old canned refried beans. Ten minutes of prep time and a few hours in a Crock-Pot and you have a healthy, homemade side of refried beans that will knock your socks off. And, as a bonus, you get to bag it up and store it in the freezer for the next few times you need refried beans as a side dish.
Green Chile Refried Beans
2 lbs pinto beans, soaked for 8-10 hours
1 cup green chiles, medium heat (more or less as desired)
1/2 large yellow onion, minced
1/4 cup minced bell pepper
1 1/2 Tbsp salt
1 Tbsp granulated garlic
1 Tbsp cilantro paste (or 2 Tbsp fresh, chopped cilantro)
2 tsp pepper
2 tsp cumin
Place all ingredients into a Crock-Pot/slow cooker. Cover and cook on high for 3 hours. Turn the temperature to low, use a potato masher to mash beans for 3-5 minutes. Continue to cook for 1 hour with no lid. This will help the beans thicken a bit by cooking off some of the water. Serve the beans with cheese on top. It’s that easy.
Read the recipe on Great American Country here.