Last Updated on August 12, 2025 by Casia Valdés
Imagine bowls of creamy, smoky beans infused with roasted Hatch green chile and crispy bacon—these New Mexico Green Chile Frijoles with Bacon deliver bold flavor, comforting texture, and a true taste of Southwestern tradition. Inspired by New Mexican cuisine, this dish is perfect for chilly evenings, festive gatherings, or as an indulgent side paired with warm tortillas.
Table of Contents
Why You’ll Love This Recipe
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Deep bean flavor enhanced by smoky bacon and chile
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Made with New Mexico-grown chiles and local bacon for authenticity
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Rich yet clean, vegetarian-friendly if bacon is omitted
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Hearty and satisfying in both summer and winter
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Pairs beautifully with tortillas, tacos, enchiladas, or alone
Ingredients
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2 cups dried pinto or bolita beans (Ness Farms or preferred type)
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6 cups water (more for cooking beans)
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4 slices Beeler’s bacon (or your favorite high-quality bacon), chopped
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1 small yellow onion, diced
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3–4 roasted Hatch green chiles, peeled and chopped
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1 tbsp Chimayó red chile powder (add more for heat)
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1 tsp kosher salt (adjust to taste)
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½ tsp black pepper
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½ tsp cumin (optional, for extra warmth)
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½ tsp garlic powder
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1 cup chicken or vegetable broth (optional, for richness)
Preparation Instructions
Step 1: Cook the Beans
Rinse beans thoroughly and remove debris. In a large pot, combine beans with 6 cups water. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, until beans are tender. If you soaked them overnight, cooking time will be shorter.
Step 2: Crisp the Bacon & Sauté Onion
Meanwhile, crisp all the chopped bacon in a skillet over medium heat. Remove bacon pieces and set aside, leaving the rendered fat. Add diced onion to the hot bacon fat and sauté for 3–4 minutes, until soft and translucent.
Step 3: Combine & Season
Once the beans are tender, stir in:
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Cooked bacon
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Sautéed onion
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Roasted Hatch green chile
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Chimayó red chile powder
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Salt, black pepper, cumin, and garlic powder
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Broth, if using, for added richness
Simmer uncovered for an additional 20–30 minutes, allowing flavors to meld and sauce to thicken.
Tips for Perfect Frijoles
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Use local Hatch chiles and Chimayó red chile powder to capture authentic New Mexican flavor.
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For vegetarian version, omit bacon and use vegetable broth—add a dash of smoked paprika for smoky depth.
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Stir during the final simmer to prevent sticking and ensure even consistency.
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Add more broth if you prefer soupy frijoles; simmer longer to thicken if you like them stew-style.
Serving Suggestions
Serve these frijoles hot, topped with fresh garnishes such as chopped cilantro, diced onion, or crumbled queso fresco. They’re delightful when paired with:
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Thick, warm puffy tortillas, like those from Taos Pueblo baker Geronimo Romero
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Green chile chicken, carne asada, or carnitas
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A stack of fry bread or comal-roasted corn tortillas
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Green salad or pickled vegetables for contrast
Make-Ahead & Storage
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Store leftovers in an airtight container for up to 4 days in the fridge.
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Freeze cooled frijoles in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently on the stove.
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Reheat with a splash of broth and stir to refresh the beans before serving.
FAQs
Do I need to soak the beans before cooking?
Soaking reduces cooking time and improves digestibility, but it’s optional. If unsoaked, expect longer simmer time.
Can I substitute other bacon?
Yes. Use local or flavorful bacon of your choice; smoky country bacon works well. You may need to adjust salt since bacon varies in sodium.
Are Chimayó and Hatch chile essential?
For authentic flavor, yes—but you can substitute mild red chile powder and roasted Anaheim chiles if needed, though taste will differ.
What if the beans aren’t thick enough?
Mash a few beans against the side of the pot or gently simmer uncovered longer to reduce the broth.
Final Thoughts
New Mexico Green Chile Frijoles with Bacon are a soulful, satisfying expression of Southwestern cuisine. With each bite you taste tradition—earthy beans, smoky bacon, green chile heat, and a hint of red chile warmth. Whether it’s fiesta time or just a regular evening, these frijoles are filling, flavorful, and impossible to resist.
Serve them alongside tortillas, roasted meats, or vegetables, and enjoy a dish that’s hearty, bold, and steeped in New Mexican heritage.
New Mexico Green Chile Frijoles with Bacon
Ingredients
Method
- Rinse beans thoroughly and remove debris. In a large pot, combine beans with 6 cups water. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, until beans are tender. If you soaked them overnight, cooking time will be shorter.
- Meanwhile, crisp all the chopped bacon in a skillet over medium heat. Remove bacon pieces and set aside, leaving the rendered fat. Add diced onion to the hot bacon fat and sauté for 3–4 minutes, until soft and translucent.
- Once the beans are tender, stir in:
- Cooked bacon
- Sautéed onion
- Roasted Hatch green chile
- Chimayó red chile powder
- Salt, black pepper, cumin, and garlic powder
- Broth, if using, for added richness
- Simmer uncovered for an additional 20–30 minutes, allowing flavors to meld and sauce to thicken.
