These super-flavorful beans will knock your socks off! They have a nice moderate heat, but feel free to make them hotter if you like.
- 2 cups of dried beans (Pinto, Anasazi, Cranberry – whatever you prefer)
- 5 cups of water
- 8 ounces of bacon – chopped
- 8 ounces of roasted New Mexico Green Chile – chopped
- 2 Cups of onion finely chopped (yellow, red or sweet – your choice)
- 3 tablespoons of Kelly’s Red Chile Spice Blend and Rub (one packet)
- ½ teaspoon ground garlic
- 1 can of reduced sodium chicken broth
- 1 poblano pepper and two roma tomatoes – roasted (for garnish)
- To make the beans hotter add additional extra hot red chile powder, red chile flakes, cayenne or serrano peppers to taste.
Creating the Magic
- Soak the beans overnight – reserve the soaking water
- In a Dutch oven cook the bacon thoroughly.
- Add the chopped onion and green chile to the pot and cook until the onion is translucent
- Add Kelly’s Red Chile Spice Blend and garlic powder and mix well. Cook for an additional 3 minutes
- Add half of the reserved water and deglaze the pot – scraping the bottom of the pot to loosen the bits of goodness.
- Add the beans and the remainder of the water to the pot.
- Cover the pot and simmer for about 2 hours or until the beans are done.
- Add chicken broth to the pot as necessary.
- Serve in a family-style bowl. Garnish if desired.
We like to maintain a fair amount of juice in the pot. The juice is immensely flavorful and great for dipping in a warm flour tortilla.
While the beans are cooking roast the poblano pepper and roma tomatoes. When cooled remove the skin, stem and pepper seeds from the pepper and cut into bite-sized pieces. Additionally, cut the tomatoes into bite-sized chunks or strips. Top the beans with the pepper and tomato pieces.