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!
Southwestern Style Beans
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
Nutrition
Nutritional values are approximate.
