Homemade Hatch Green Chile Refried Beans in less than 30 minutes! A simple and easy recipe for Mexican night!
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These Homemade Hatch Green Chile Refried Beans are absolutely delicious! It is amazing how a simple, fresh refried beans recipe can taste so good.
I have always used canned refried beans because they are so easy and come in several flavors.
I finally made the decision to make my own refried beans and OMG they are so good! And with them taking less than 30 minutes, I will definitely be making them from scratch more often.
The green chile powder is optional, but really brings a subtle green chile flavor to the beans.
I made these homemade refried beans with a mild heat level by using mild chiles and just enough green chile powder.
You can make them spicier by using hotter peppers and more green chile powder, or even some cayenne or hot sauce.
Another great thing about making your own Homemade Hatch Green Chile Refried Beans is controlling the consistency.
I personally like my refried beans with a little texture, so I leave a few chunks in there.
If you want smooth beans, you can puree everything in a food processor or blender.
This will also blend up the chiles and onions for a completely smooth texture.
If you want smooth beans but still have the chunks of green chiles, just add the green chiles after blending.
And make the beans thinner by adding additional stock. They will thicken a little when they are cooler.
The ultra traditional way of making homemade refried beans is with dried beans that have been soaked and cooked.
While I love this method, it does require preparation and time. So I have made this recipe using canned pinto beans.
These pinto beans are a great side dish for any Mexican meal. Enjoy!
- 2 cans pinto beans (15.5 ounces each) drained and rinsed
- 2 Tablespoons olive oil or vegetable oil
- 1/2 yellow onion finely diced
- 2 garlic cloves minced
- 4 ounces diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon green chile powder optional but recommended
- 1 teaspoon salt
- 1/2 cup vegetable stock (or chicken stock, or water)
- Drain and rinse the pinto beans. Set aside.
- Heat the oil in a medium pot over medium heat.
- When hot, add the onion and garlic, and cook until the onion is translucent, approximately 5 minutes.
- Add the green chiles, cumin, green chile powder, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
- Add the beans and stock to the pot. Simmer over medium heat 15 minutes for the beans to soften and begin breaking down.
- Mash the beans with a potato masher to your desired consistency. Add more stock or water to make it thinner and smoother. Serve warm.