New Mexico Green Chile Frijoles with Bacon

This comforting dish brings together the bold flavors of New Mexico-grown beans, smoky bacon, and a blend of Hatch green chile and Chimayó red chile for the ultimate cold-weather meal.

Slow-simmered to perfection, these frijoles are rich, hearty, and packed with deep, earthy flavors.

Serve them with thick, fluffy tortillas for a truly authentic Southwestern experience.

Why You’ll Love This Recipe:

Rich, Hearty Flavor – The combination of slow-simmered beans, smoky bacon, and bold chiles creates a deep, comforting taste that’s perfect for cold weather.

Authentic New Mexico Taste – Using Hatch green chile and Chimayó red chile gives this dish an unmistakable Southwestern flavor that’s both spicy and earthy.

Simple & Wholesome Ingredients – Made with farm-fresh beans, real bacon, and natural seasonings, this dish is both nutritious and satisfying.

Perfect with Tortillas – Serve it with thick, fluffy tortillas for a complete meal that’s both hearty and delicious.

Gets Better Over Time – The flavors deepen as it sits, making leftovers even more flavorful the next day!

Key Ingredients:

Dried Pinto or Bolita Beans – The heart of the dish, these beans provide a creamy, hearty base that soaks up all the delicious flavors.

Beeler’s Bacon – Adds a rich, smoky depth that complements the chiles and beans beautifully.

Roasted Hatch Green Chiles – The signature green chile from New Mexico, bringing a mild heat and earthy flavor.

Chimayó Red Chile Powder – Adds a subtle smoky spice and deep, earthy richness to the dish.

Yellow Onion – Sautéed to bring out its sweetness, balancing the heat of the chiles.

Chicken or Vegetable Broth – Enhances the flavor and adds richness to the cooking liquid.

Spices – A pinch of cumin, garlic powder, salt, and pepper to round out the flavors.

New Mexico Green Chile Frijoles with Bacon

This hearty, flavorful dish combines creamy New Mexico-grown beans with smoky bacon, spicy green chile, and rich red chile for a comforting meal. Perfect for cold weather, these frijoles pair beautifully with warm, thick tortillas.

Ingredients:

2 cups dried pinto or bolita beans (from Ness Farms or your choice)

6 cups water

4 slices Beeler’s bacon (or any high-quality bacon), chopped

1 small yellow onion, diced (Georgia-grown or preferred variety)

3-4 roasted Hatch green chiles, peeled and chopped (from Lemitar, NM)

1 tbsp Chimayó red chile powder (or more to taste)

1 tsp kosher salt (adjust to taste)

½ tsp black pepper

½ tsp cumin (optional, for depth)

½ tsp garlic powder

1 cup chicken or vegetable broth (for extra richness)

Instructions:

Prepare the Beans

Rinse the dried beans under cold water and remove any debris.

In a large pot, add the beans and cover with water. Bring to a boil, then reduce to a simmer. Cook for about 1.5 to 2 hours, or until tender. (Alternatively, soak overnight to reduce cooking time.)

Cook the Bacon & Aromatics

In a separate pan, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pan.

Add the diced onion to the drippings and sauté until soft and translucent (about 3-4 minutes).

Flavor the Beans

Once the beans are tender, stir in the cooked bacon, sautéed onion, green chile, red chile powder, salt, black pepper, cumin, and garlic powder.

Add the broth for extra richness and simmer for another 20-30 minutes, stirring occasionally.

Serve & Enjoy

Taste and adjust seasoning if needed. Serve hot with thick, fluffy tortillas, just like those from Taos Pueblo baker Geronimo Romero. Enjoy!

Tips:

For a smokier kick, try adding a chipotle pepper or a splash of liquid smoke.

If you prefer a thicker consistency, mash some of the beans or simmer longer to reduce liquid.

These beans taste even better the next day as the flavors deepen!

Notes:

Adjust the Heat – If you prefer more spice, you can add extra green chile or red chile powder to suit your taste. For a milder version, reduce the amount of chile used.

Soaking the Beans – Soaking the beans overnight will reduce the cooking time and ensure they cook evenly. If you skip soaking, just allow extra time for simmering.

Use Fresh Roasted Chiles – If possible, use fresh, roasted Hatch green chiles for the best flavor. You can also use canned green chiles if fresh aren’t available, but the flavor won’t be as deep.

Smokiness – For an extra smoky kick, add a chipotle pepper or a touch of liquid smoke.

Vegetarian Option – For a vegetarian version, simply omit the bacon and substitute with a bit of olive oil and smoked paprika for a rich, smoky flavor.

Consistency – If you prefer thicker beans, mash some of the beans with a spoon or immersion blender to create a creamier texture.

Make Ahead – This dish tastes even better the next day, as the flavors have time to meld. Store leftovers in an airtight container for up to 3 days.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: ~350 | Protein: ~18g | Carbohydrates: ~40g | Fat: ~15g | Saturated Fat: ~5g | Cholesterol: ~20mg | Sodium: ~600mg (varies based on bacon and broth) | Fiber: ~10g | Sugar: ~3g

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Yes, you can use canned pinto beans instead of dried beans to save time.

Use about 4 cans (15 oz each) of drained and rinsed beans, and simmer them with the bacon, onions, and chiles for about 20-30 minutes to allow the flavors to meld.

What if I can’t find Hatch green chiles?

If Hatch green chiles aren’t available, you can substitute with Anaheim or Poblano chiles, though they may not have the same distinct flavor.

You can also use canned green chiles as a backup.

Can I make this recipe vegetarian?

Yes! You can omit the bacon and use a little olive oil for sautéing the onions and chiles.

To add smokiness, try adding a bit of smoked paprika or a chipotle pepper in place of the bacon.

How do I adjust the spiciness of the dish?

To control the heat, adjust the amount of green chile and red chile powder based on your preference.

You can also remove the seeds from the green chile for a milder flavor.

Can I freeze leftovers?

Yes, you can freeze the frijoles.

Let them cool completely, then store in airtight containers or freezer bags for up to 3 months.

Reheat on the stovetop or in the microwave, adding a little water or broth if needed.

How long do I need to cook the dried beans?

Dried beans typically take about 1.5 to 2 hours to cook until tender.

Be sure to keep an eye on the water level and add more if needed to prevent them from drying out.

Soaking the beans overnight can reduce cooking time.

Can I make this dish in a slow cooker?

Absolutely! For a slow cooker, cook the beans on low for 6-8 hours or on high for 3-4 hours after sautéing the bacon and onions.

Add all the ingredients, including the green chile and broth, and let the flavors meld together while cooking.

What type of bacon works best for this recipe?

Smoked bacon like Beeler’s or your favorite brand works well, as it adds a nice, rich flavor.

You can also use turkey bacon if you prefer a leaner option, though the flavor will be slightly different.

Can I adjust the level of spiciness in this recipe?

Yes, the spiciness can be adjusted by using more or less green chile and red chile powder.

For a milder version, remove the seeds from the green chiles or reduce the amount of red chile powder.

How do I know when the beans are done cooking?

The beans are done when they are tender but not mushy.

You can test them by taking a few beans out and tasting them.

If they are soft and creamy inside, they’re ready to be seasoned and mixed with the bacon and chiles.