Green Chile Pinto Beans Recipe

Introducing a hearty and flavorful dish that celebrates the vibrant flavors of the Southwest – Green Chile Pinto Beans! This recipe combines tender dried pinto beans with the smoky heat of diced green chiles, creating a comforting meal that’s perfect for any occasion.

Enhanced with aromatic onions, savory chicken bouillon, and optional diced tomatoes for added freshness, these beans simmer to perfection in a slow cooker, allowing the flavors to meld together beautifully. To add a touch of indulgence, garnish with crumbled cotija cheese for a creamy and salty finish.

Whether enjoyed as a comforting weeknight dinner or as a crowd-pleasing side dish at your next gathering, these Green Chile Pinto Beans are sure to delight your taste buds with every spoonful. Let’s dive into the recipe and savor the essence of Southwestern cuisine!

Green Chile Pinto Beans Recipe

Ingredients:

For pinto beans:

3 cups dried pinto beans rinsed and picked over

8 cups water

16 ounces canned diced green chile

2 ½ Tablespoons chicken bouillon granules

1 medium onion diced small

1 tomatoes (optional)

For garnish:

cotija cheese crumbled (optional)

Instructions:

Add all of the ingredients except for the cheese to a large crock pot.

Cook on high for 8-9 hours.

The beans should be nice and tender.

Serve with crumbled cotija cheese (optional).

Notes:

Pinto Beans: Rinse and pick over the dried pinto beans to remove any debris or imperfect beans before cooking. This ensures that your beans cook evenly and without any unwanted impurities.

Water: Using ample water ensures that the beans have enough liquid to fully cook and become tender during the slow cooking process in the crock pot. Adjust the amount of water based on your desired consistency.

Canned Diced Green Chile: The canned diced green chile adds a flavorful and mildly spicy kick to the beans. You can adjust the amount to suit your taste preferences, adding more for extra heat or less for a milder flavor.

Chicken Bouillon Granules: Chicken bouillon granules provide a savory depth of flavor to the beans. If you prefer a vegetarian version, you can use vegetable bouillon instead.

Onion and Tomato: Diced onion adds aromatic sweetness to the beans, while optional diced tomatoes contribute freshness and acidity. Feel free to omit the tomatoes if you prefer or adjust the quantities based on your taste preferences.

Crock Pot Cooking: Cooking the beans in a crock pot on high for 8-9 hours allows for slow and gentle cooking, resulting in tender and flavorful beans. Ensure that the crock pot is large enough to accommodate the beans and water without overflowing.

Bean Texture: The beans should be cooked until they are nice and tender, but not mushy. Cooking times may vary slightly depending on the freshness of the beans and the temperature of your crock pot.

Garnish with Cotija Cheese: Crumbled cotija cheese adds a creamy and salty finish to the beans, elevating their flavor and texture. This garnish is optional but highly recommended for an extra indulgent touch.

Serving Suggestions: These Green Chile Pinto Beans can be served as a satisfying main dish or as a flavorful side to accompany your favorite Southwestern-inspired meals. Enjoy them with warm tortillas, rice, or alongside grilled meats for a complete and hearty meal.

Storage and Reheating: Leftover beans can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to prevent them from drying out.

Nutrition Information:

Frequently Asked Questions:

Can I use canned pinto beans instead of dried ones?

While you can use canned pinto beans for convenience, the texture and flavor may differ slightly from using dried beans.

If using canned beans, adjust the cooking time accordingly as they won’t need as much time in the slow cooker.

Is there a substitute for chicken bouillon granules?

Yes, you can substitute chicken broth or stock for the bouillon granules.

Simply replace the water with an equal amount of chicken broth or stock for added flavor.

Can I use fresh green chiles instead of canned ones?

Absolutely! Fresh green chiles can be used instead of canned ones for a fresher flavor.

Simply roast, peel, and dice the fresh chiles before adding them to the slow cooker.

How long can I store the leftover beans in the refrigerator?

Leftover beans can be stored in an airtight container in the refrigerator for up to 4-5 days.

Reheat them gently on the stovetop or in the microwave before serving.

What other toppings can I use besides cotija cheese?

Besides cotija cheese, you can garnish your green chile pinto beans with a variety of toppings such as chopped cilantro, diced tomatoes, sour cream, avocado slices, or a squeeze of lime juice for added freshness and flavor.

Can I cook the beans on low instead of high?

Yes, you can cook the beans on low heat for a longer duration, typically around 10-12 hours.

This will result in even more tender beans, but ensure they are cooked thoroughly.

Do I need to soak the dried beans before cooking?

While soaking the beans overnight can help reduce cooking time, it’s not necessary for this recipe.

The beans will cook thoroughly during the 8-9 hours in the slow cooker without soaking.

Can I add other spices or seasonings to the beans?

Absolutely! Feel free to customize the flavor of the beans by adding spices such as cumin, chili powder, garlic powder, or smoked paprika.

Adjust the seasonings according to your taste preferences.

Can I use vegetable bouillon instead of chicken bouillon for a vegetarian version?

Yes, you can substitute vegetable bouillon for chicken bouillon to make the recipe vegetarian-friendly.

Make sure to use vegetable bouillon granules or broth instead of chicken for the desired flavor.

Can I freeze the cooked beans for later use?

Yes, you can freeze the cooked beans for later use.

Allow them to cool completely before transferring them to airtight containers or freezer bags.

They can be stored in the freezer for up to 3 months.

To reheat, thaw them overnight in the refrigerator and then reheat on the stovetop or in the microwave until heated through.