Mayocoba Beans Pot

This Mayocoba Beans with Hatch Green Chile and Bacon recipe is a comforting dish that combines the creamy texture of Mayocoba beans with the smoky richness of bacon and the bold, earthy flavors of Hatch green chiles.

Slow-simmered to perfection, the beans absorb the savory broth and spices, resulting in a hearty, flavorful dish that’s perfect as a side or a main course. Whether you’re a fan of southwestern cuisine or simply looking for a new favorite, this recipe brings warmth and comfort to any meal.

Mayocoba Beans Pot

Ingredients:

1 pound Mayocoba beans, soaked overnight

6-8 cups chicken broth (enough to cover the beans)

6 slices of bacon, cut into small pieces

1 large onion, diced

3 cloves garlic, minced

1 tablespoon Mexican oregano

2 teaspoons Hatch green chile powder

Salt and pepper to taste

1-2 cups roasted and peeled Hatch green chiles, chopped

Instructions:

Prepare the Beans:

After soaking the Mayocoba beans overnight, drain and rinse them.

Place the beans in a large pot and cover them with chicken broth.

Bring the pot to a boil, then reduce the heat to a low simmer.

Cook the Bacon:

In a skillet, fry the bacon pieces until crispy.

Once crispy, remove the bacon and set aside, leaving the bacon grease in the skillet.

Sauté the Aromatics:

In the same skillet with the bacon grease, add the diced onion and cook until it becomes translucent.

Add the minced garlic, Mexican oregano, and Hatch green chile powder. Cook for another 2-3 minutes until fragrant.

Combine with Beans:

Add the cooked bacon, sautéed onions, garlic, and all the bacon grease into the pot with the beans.

Stir well to combine and season with salt and pepper to taste.

Simmer:

Continue to simmer the beans on low heat for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.

Add Hatch Green Chiles:

Once the beans are tender, add the roasted and peeled Hatch green chiles to the pot.

Heat through for about 15 minutes, allowing the flavors to meld together.

Serve:

Enjoy your Mayocoba beans with Hatch green chiles and bacon as a hearty side dish or a flavorful main course.

This dish brings together rich, smoky flavors with the creamy texture of Mayocoba beans. Perfect for any comfort meal!

Notes:

Soaking the Beans: Soaking the Mayocoba beans overnight not only reduces cooking time but also helps achieve a tender and creamy texture. If you’re short on time, a quick soak method can be used by boiling the beans for 2 minutes, then letting them sit covered for an hour before draining and proceeding with the recipe.

Bacon Grease: Don’t skip adding the bacon grease to the beans—it infuses the dish with a deep, smoky flavor. If you prefer a lighter version, you can reduce the amount of bacon grease, but the richness it provides is part of what makes this dish so satisfying.

Hatch Green Chiles: Roasting and peeling the Hatch green chiles before adding them to the beans enhances their flavor, adding a subtle smokiness and depth. Adjust the amount of green chiles based on your preferred level of heat.

Seasoning Adjustments: The recipe calls for Mexican oregano and Hatch green chile powder, but feel free to customize with other seasonings like cumin or smoked paprika to add extra layers of flavor.

Simmering Time: The longer you simmer the beans, the more the flavors will meld together. However, be sure to check the liquid level occasionally to prevent the beans from drying out or sticking to the pot.

Serving Suggestions: This dish can be served as a hearty side to grilled meats or as a standalone meal with a warm tortilla on the side. It pairs well with a sprinkle of fresh cilantro or a dollop of sour cream for added freshness.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of dried Mayocoba beans?

Yes, you can use canned beans to save time. Drain and rinse the beans before adding them to the pot.

Since they’re already cooked, reduce the simmering time to just heat the beans through and allow the flavors to meld.

What if I can’t find Mayocoba beans?

If Mayocoba beans are unavailable, you can substitute them with other creamy beans like Cannellini, Great Northern, or Pinto beans.

How do I roast and peel Hatch green chiles?

Roast the chiles over an open flame, on a grill, or in the oven under the broiler until the skins are charred.

Place the hot chiles in a sealed bag or covered bowl to steam for about 10 minutes, then peel off the charred skin.

Can I make this recipe vegetarian?

Yes, omit the bacon and use vegetable broth instead of chicken broth.

You can add a tablespoon of olive oil or butter to sauté the onions and garlic for a richer flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove or in the microwave.

Can I freeze the beans?

Yes, this dish freezes well. Allow the beans to cool completely before transferring them to a freezer-safe container.

They can be frozen for up to 3 months.

Thaw in the refrigerator before reheating.

How spicy is this dish?

The spiciness depends on the Hatch green chiles and the amount of chile powder used. For a milder dish, use fewer chiles or opt for a mild variety.

For more heat, add extra chile powder or use hot Hatch chiles.

Can I cook this in a slow cooker?

Yes, after frying the bacon and sautéing the onions and garlic, transfer everything to a slow cooker with the beans and broth.

Cook on low for 6-8 hours or until the beans are tender.

What can I serve with these beans?

These beans pair well with grilled meats, tortillas, rice, or a fresh salad.

They can also be served as a main dish topped with sour cream, cheese, or fresh cilantro.

Can I add other vegetables to the recipe?

Certainly! Diced tomatoes, bell peppers, or carrots can be added for extra flavor and nutrition.

Add them when sautéing the onions and garlic.