Mexican Spicy Pinto Beans with Green Chiles and Bacon

Rinse the dried beans under cold water to remove any debris. Cover the beans with cold water and soak overnight for best results.

Drain the beans and return to the pot with 5 cups of fresh water.

Bring the beans to a boil, then reduce the heat to a simmer. Let them cook for about 2 hours, or until they’re tender, making sure they stay covered with liquid. Keep adding just enough water to keep the beans submerged and continue simmering until they are tender.

Roast the peppers by preheating your oven to broil and lining a baking sheet with aluminum foil for easy cleanup. Arrange the peppers on the sheet pan. I used 4 Hatch peppers and 3 medium jalapeños, but you can adjust the mix to suit your heat preference. If Hatch peppers aren’t available, poblano or Anaheim peppers make excellent substitutes and work just as well. Broil the peppers until the skins are blistered and charred, then flip them and broil the other side until equally blistered.

Place the blistered chile peppers in a bowl and cover them with a towel. This traps the steam, making the skins much easier to peel. Let them steam for about 15 minutes, which also gives them time to cool enough to handle comfortably.

Peel and stem the peppers, then remove the seeds and membranes from each one before dicing them.

In a large skillet over medium heat, add 1/2 pound of finely chopped bacon and cook until it turns brown and starts to crisp around the edges.

Add the diced yellow or white onion to the skillet. Sauté the bacon and onion together until the bacon is fully cooked and the onion has softened and turned translucent.

Add the spices—1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 tablespoon chili powder. Stir well to coat the onions and bacon, letting the spices toast for 1–2 minutes. Then pour in 1 cup of chicken broth and stir to combine.

Once the beans have reached your desired tenderness, add the bacon‑and‑onion mixture and all the chopped peppers. Stir everything together until well combined, then bring the pot back to a gentle simmer.

Using an immersion blender or simply the back of a spoon, lightly mash some of the beans to thicken the mixture while still leaving plenty of whole beans for texture. Adjust the seasoning and add salt and pepper to taste.

Enjoy!

Love Mexican food? Check out some of our favorite recipes:

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