Last Updated on August 24, 2025 by Casia Valdés
This Beans with Green Chile recipe is a perfect marriage of earthy, slow-cooked beans and the bold, slightly smoky flavor of roasted green chile. It’s the kind of hearty, home-cooked dish that fills the kitchen with warmth and the air with the irresistible aroma of simmering beans and chile. The tender pinto beans soak up all the flavors of seasoned broth, savory pork, and rich chile sauce, creating a deeply comforting meal that’s as satisfying on a cold winter evening as it is at a summer barbecue. The addition of green chile transforms a humble pot of beans into a Southwestern classic, and while it’s delicious on its own, it’s equally at home as a side dish to grilled meats, tacos, or enchiladas. Best of all, this recipe can be made in a slow cooker with minimal effort, allowing you to enjoy maximum flavor with very little hands-on time.
Table of Contents
Why You’ll Love This Recipe
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Southwestern Flavor: Roasted green chile adds authentic New Mexico character to a classic pot of beans.
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Flexible Serving Options: Works as a main course, a side dish, or a filling for burritos and tostadas.
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Slow Cooker Friendly: Let it simmer while you go about your day.
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Customizable Heat Level: Use mild or hot chile to suit your taste.
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Comfort in a Bowl: Perfect for feeding a crowd or enjoying as leftovers.
Ingredients (Serves 8–10)
For the Green Chile Mixture:
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1 lb ground beef
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1–2 tablespoons flour
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1–2 cups chicken broth
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper (adjust to taste)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1–2 cups roasted green chile, chopped (adjust to taste)
For the Beans:
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1 large bag casserole beans (or pinto beans)
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1 cup salt pork, chopped (or substitute with bacon or ham)
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1 tablespoon garlic powder
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1 tablespoon Fiesta brand Pinto Bean Seasoning (or similar)
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3–4 cups chicken broth (more as needed to cover beans)
Step-by-Step Instructions
1. Prepare the Green Chile Mixture
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula. Sprinkle the flour over the beef and stir well, cooking for 1–2 minutes to incorporate the flour fully. Slowly pour in 1–2 cups of chicken broth while stirring until the mixture reaches a smooth, slightly thickened consistency. Season with salt, pepper, garlic powder, and onion powder, adjusting to taste. Stir in the roasted green chile and bring to a hard boil, then reduce heat and simmer for 10–15 minutes so the flavors can meld and the sauce can thicken.
2. Prepare the Beans
In a slow cooker, combine the beans with the chopped salt pork. Add the garlic powder and pinto bean seasoning, then pour in enough chicken broth to fully cover the beans. Set the slow cooker to high and cook for about 5 hours, checking occasionally to ensure the beans remain submerged. Add more broth as needed during cooking. Cooking time can vary depending on the type and age of the beans, so check for tenderness before proceeding.
3. Combine and Finish
Once the beans are fully tender, stir in the prepared green chile mixture. Mix thoroughly to ensure the chile sauce is evenly distributed throughout the beans. Let the combined mixture cook for an additional 10–15 minutes so the flavors come together. Taste and adjust seasoning if necessary before serving.
Pro Tips for Success
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Soak the Beans Overnight: If you prefer shorter cooking times, soak beans in water overnight and drain before cooking.
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Use Hatch Green Chile: For the most authentic flavor, use freshly roasted Hatch chile.
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Control the Heat: For a milder dish, use mild green chile; for more heat, add hotter chile varieties or a dash of red chile powder.
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Skip the Meat: For a vegetarian version, omit the beef and salt pork and use vegetable broth.
Serving Suggestions
Serve in bowls topped with shredded cheese, diced onion, or fresh cilantro. Pair with warm flour tortillas, cornbread, or over rice for a complete meal. It also makes a fantastic filling for burritos and stuffed sopapillas.
Storage & Leftovers
Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the texture.
Why This Recipe Works
The slow cooking process allows the beans to absorb all the savory, seasoned broth while the green chile mixture infuses the dish with its signature earthy heat. The combination of tender beans, rich chile sauce, and smoky pork creates a balanced and deeply satisfying flavor profile that’s authentically Southwestern.
Recipe FAQ
Q: Can I use canned beans? Yes, but reduce the cooking time and use less broth. Add the green chile mixture after the beans are heated through.
Q: Can I make this without a slow cooker? Yes, cook the beans in a large pot on the stove over low heat, adding broth as needed until tender.
Q: Can I make it spicier? Absolutely—use hot green chile or add diced jalapeños to the green chile mixture.
Q: What kind of beans work best? Pinto beans are traditional, but cranberry beans or Peruano beans also work well.
Final Thoughts
This Beans with Green Chile recipe is hearty, flavorful, and deeply satisfying, bringing the spirit of New Mexican cooking right to your table. It’s an easy, flexible dish that can feed a crowd, work as a main or side, and be customized to suit your taste. With its slow-cooked tenderness and chile-kissed flavor, this is comfort food at its best.
Beans with Green Chile
Ingredients
Method
- In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spatula. Sprinkle the flour over the beef and stir well, cooking for 1–2 minutes to incorporate the flour fully. Slowly pour in 1–2 cups of chicken broth while stirring until the mixture reaches a smooth, slightly thickened consistency. Season with salt, pepper, garlic powder, and onion powder, adjusting to taste. Stir in the roasted green chile and bring to a hard boil, then reduce heat and simmer for 10–15 minutes so the flavors can meld and the sauce can thicken.
- In a slow cooker, combine the beans with the chopped salt pork. Add the garlic powder and pinto bean seasoning, then pour in enough chicken broth to fully cover the beans. Set the slow cooker to high and cook for about 5 hours, checking occasionally to ensure the beans remain submerged. Add more broth as needed during cooking. Cooking time can vary depending on the type and age of the beans, so check for tenderness before proceeding.
- Once the beans are fully tender, stir in the prepared green chile mixture. Mix thoroughly to ensure the chile sauce is evenly distributed throughout the beans. Let the combined mixture cook for an additional 10–15 minutes so the flavors come together. Taste and adjust seasoning if necessary before serving.
