Slow-Cooked Frijoles with Green Chile

This Slow-Cooked Pinto Beans with Green Chile recipe is a comforting and hearty dish that’s packed with flavor.

The tender pinto beans are slow-cooked with smoky bacon, savory onions, rich butter, and a touch of spice from roasted green chile.

Perfect as a side dish or a standalone meal, this recipe is easy to prepare and ideal for anyone looking for a warm, satisfying bowl of classic Southwestern comfort food. It’s a versatile dish that pairs beautifully with tortillas, cornbread, or rice.

Why You’ll Love This Recipe:

People will love this Slow-Cooked Pinto Beans with Green Chile because it’s a simple yet flavorful dish that combines creamy pinto beans with smoky bacon, buttery richness, and a kick of spice from green chile.

The slow-cooking process ensures a deep, hearty flavor while requiring minimal effort, making it perfect for busy schedules.

It’s versatile enough to be a comforting main dish or a delicious side that pairs well with a variety of meals.

Plus, its warmth and bold flavors bring a taste of Southwestern tradition to the table, sure to please any crowd!

Key Ingredients:

The key ingredients in this Slow-Cooked Pinto Beans with Green Chile recipe include pinto beans, the heart of the dish, which become tender and creamy when slow-cooked.

Bacon adds a smoky, savory depth, while onions enhance the flavor with their natural sweetness.

Roasted green chile brings a touch of heat and Southwestern flair.

Chicken broth ensures a rich and flavorful base, and butter adds a silky, indulgent finish to the beans.

These ingredients work together to create a comforting and flavorful dish.

Slow-Cooked Frijoles with Green Chile

Ingredients:

2 cups dried pinto beans, rinsed and soaked overnight

1 medium onion, diced

4-6 slices of bacon, chopped

4 cups chicken broth (or enough to cover the beans)

1/2 stick (4 tablespoons) unsalted butter

1/2 cup roasted green chile, diced (adjust for spice preference)

1 teaspoon garlic powder (optional)

Salt and pepper, to taste

Instructions:

Prepare the Beans:

If not pre-soaked, rinse the dried pinto beans thoroughly and soak them in water for at least 8 hours or overnight. Drain and rinse before cooking.

Set Up the Crockpot:

Place the soaked beans into the crockpot.

Add Ingredients:

Add the diced onion, chopped bacon, chicken broth, and butter.

Stir in the diced green chile and garlic powder (if using).

Cook Low and Slow:

Cover and cook on low for 8-10 hours or until the beans are tender and creamy.

Season to Taste:

About 30 minutes before serving, taste the beans and add salt and pepper as needed.

Serve:

Ladle the beans into bowls and serve with warm tortillas, cornbread, or as a side to your favorite main dish.

Tips:

For extra depth of flavor, sauté the bacon and onions in a pan before adding them to the crockpot.

These beans freeze well for up to 3 months, making them a great make-ahead dish.

Adjust the level of green chile to suit your spice preference—mild or hot works equally well.

Enjoy this comforting and flavorful pot of Slow-Cooked Pinto Beans with Green Chile!

Notes:

Soaking the Beans:

Soaking the pinto beans overnight helps reduce cooking time and makes them easier to digest. If you’re short on time, you can use the quick-soak method: boil the beans for 1-2 minutes, then let them sit in the hot water for an hour before draining.

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Adjusting the Spice Level:

For a milder flavor, use a smaller amount of green chile or choose mild chiles. For more heat, opt for hotter green chiles or add a pinch of red chili flakes.

Enhancing Flavor:

Sauté the bacon and onions in a pan before adding them to the crockpot. This step intensifies their flavor and adds a slight caramelized sweetness.

Vegetarian Option:

To make the dish vegetarian, omit the bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika to replicate the smoky flavor of bacon.

Serving Suggestions:

Serve the beans with warm tortillas, cornbread, or steamed rice. Top with fresh cilantro, diced onions, or a squeeze of lime for an extra layer of flavor.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a little water or broth to loosen the consistency if needed.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned beans instead of dried pinto beans?

Yes, you can use canned pinto beans if you’re short on time.

However, reduce the cooking time significantly, as canned beans are already cooked.

Add them during the last hour of cooking to let them absorb the flavors.

How spicy is this dish?

The spiciness depends on the type and quantity of green chile you use.

Opt for mild green chiles if you prefer less heat, or use hot green chiles for a spicier kick.

You can also adjust the spice level by adding chili powder or red pepper flakes.

Can I make this dish vegetarian?

Absolutely! Simply omit the bacon and substitute vegetable broth for chicken broth.

To maintain a smoky flavor, add a teaspoon of smoked paprika.

Can I cook this on high heat to save time?

While cooking on low heat is recommended for the best flavor and texture, you can cook the beans on high heat for about 4-5 hours instead of 8-10 hours on low.

Be sure to check for doneness periodically.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

To reheat, warm the beans on the stovetop over low heat, adding a splash of water or broth to restore the desired consistency.

Do I need to soak the pinto beans before cooking?

Soaking the beans is recommended but not mandatory.

Soaking overnight helps reduce cooking time and improves digestibility.

If you don’t soak, be prepared for a longer cooking time and ensure the beans are fully cooked before serving.

Can I use fresh green chile instead of roasted?

Yes, fresh green chile can be used, but roasting enhances the flavor by adding a smoky depth.

If using fresh chile, consider roasting it under a broiler or on a stovetop flame before adding it to the recipe.

What’s the best way to avoid beans becoming mushy?

Cook the beans on low heat for a longer time to maintain their structure.

Avoid over-stirring during cooking, as this can break them apart.

If you prefer firmer beans, reduce the cooking time slightly.

Can I use a pressure cooker instead of a crockpot?

Yes, a pressure cooker or Instant Pot is a great alternative.

Cook the beans with all the ingredients (except the butter) on high pressure for about 25-30 minutes, then release the pressure naturally. Stir in the butter at the end for richness.

How do I adjust the consistency of the beans?

If the beans are too thick, add more chicken broth or water to thin them out.

If they’re too watery, mash some beans with a spoon or simmer uncovered to reduce the liquid.