chiles Archives - Life's A Tomato

One of the most popular side dishes I’ve made is the Spanish style beans we discovered years ago. And after roasting a large (ok, huge) batch of Hatch chiles the other day I decided to take my old trusty Spanish style bean recipe and make Southwestern style beans. And boy, did it ever come out great, too. It reminds me of a meatless chili, actually. Just like a big bowl of chili it would be perfect on a cool fall day in Indiana.

Oh So Good!

Ranch style beans have such a wonderful flavor that I could eat them right out of the can. If you can’t find freshly roasted green chiles, just add canned chopped green chiles to these southwestern style beans.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

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5 from 1 vote

Southwestern Style Beans

I decided to take my old trusty Spanish style bean recipe and make Southwestern style beans. And boy, did it ever come out great, too.

Course Side

Cuisine American

Keyword beans, southwestern

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 24kcal

Author Mike

Ingredients

1 tablespoon olive oil
1 medium white onion chopped
3 Hatch chiles roasted, stems, membranes and seeds removed, chopped
3 cloves garlic minced
2 bay leaves
1 tablespoon dried oregano
1 teaspoon cumin
1 teaspoon liquid smoke comes out just fine without it
3 16 ounce Ranch Style Original beans un-drained
1 tablespoon paprika
1 teaspoon beef bouillon granules I used an entire cube
3 tablespoons cilantro chopped, for garnish

Instructions

Heat the oil in a large Dutch oven or oven-safe pot.
Saute the onion until tender.
Add the chiles and garlic and saute another 2-3 minutes.
Add the bay leaves, oregano, liquid smoke (if using), beans, paprika, and bouillon,. Stir. Season with salt and pepper.
Cover and simmer until hot and bubbly 30-35 minutes.
Serve garnished with cilantro.

Notes

Serve with cornbread.

Nutrition

Nutritional values are approximate.

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Le Creuset Magnetic Wooden Trivet, Acacia Wood with Black Silicone Rings

I received an email the other day from our local Fresh Market saying they had cases of Hatch chiles available for order. Well, I thought, that’s something new for me, so I’ll do it. I’ve never prepared or cooked fresh Hatch chiles, I’ve just used the canned ones you get in the supermarket. My plan was to roast them all, and I did. I also got to find out how big a case of Hatch chiles is: 18 pounds. Over 150 peppers. Yep, over 150 peppers.

The Perfect Char For The Perfect Flavor

I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. My plan was to only use a few of the roasted chiles immediately, so most went into bags and then the freezer for use later. After I got a system down roasting them was actually very easy. And boy, did it ever smell fantastic on the desk.

I froze the chiles whole without removing stems, membranes or seeds. I found that they clean up quite easily when thawed and maybe (maybe) have more flavor that way. Plus, with 150+ peppers, I was definitely not up to cleaning that many peppers in one evening. Roasting them was enough of a chore!

Perhaps I should get one of those big chile roasters you see in serious pepper-roasting folk’s yards…. Hmmmm…. A new toy

Weber Deluxe Grilling Basket

Roasted Hatch chiles are fantastic in my pimento cheese sandwiches and my queso dip.

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5 from 1 vote

Roasted Hatch Chiles

I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred.

Course Side

Cuisine American

Keyword peppers, roasted

Prep Time 15

Cook Time 30

Servings pounds

Calories 245kcal

Author Mike

Ingredients

4 pounds Hatch chiles rinsed, patted dry

Instructions

Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
Place the chiles directly over the fire.
Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.

If using the peppers immediately

Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.

If saving to freeze

Place the peppers in large resealable bags.
Seal and let sit out until cooled.
Open the bags and remove as much air as possible. Re-seal and freeze until needed.
To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.