Smashed Beans with Green Chile
We love refried beans, but sometimes the canned versions just don’t do it for us. So, we created this recipe using dried pinto beans cooked effortlessly in an InstantPot and then smashed and simmered to perfection with our Green Chile Powder, Sonoran Sea Salt, tomatoes, a little lime and some minced garlic (if you like). Of course, you can soak and slow cook your beans too, but if you are pressed for time, use the InstantPot (or use canned pinto whole beans if you must). Make sure and keep all the cooking liquid for this recipe. This recipe calls for 1 pound of dried beans, which makes about 6 cups cooked. You can easily halve or double this recipe depending on needs.
We like to serve this as a side with tacos, on nachos, in carnitas bowls, or smeared on tostadas topped with shredded lettuce and chicken or a fried egg for breakfast - total perfection! We also like to top our beans with roasted pepitas (try our recipe and use red or green chile salt) or a simple onion/cilantro mix for the ultimate chip dipping experience.
Takes: 25-35 minutes + time for cooking beans (InstantPot: 45 minutes; canned: 0 prep; or soak overnight/cook method works for this)
Makes 4 cups
1 lbs dried pinto beans (about 2 cups dry makes 6 cups cooked) cooked in an Instant Pot (use 5 ½ cups liquid to cook like chicken broth, water, or veggie broth)
15.5 oz crushed canned tomatoes
Squeeze of half lime (or more depending on taste)
2 garlic cloves, minced
Freshly cracked black pepper (optional)
We like to cook our dried pinto beans in an InstantPot using 5 ½ cups liquid for 45 minutes. We prefer chicken broth as the liquid for the flavor, but you can use water or vegetable broth too.
Once cooked, carefully put beans and cooking liquid in a large dutch oven or stock pot and slowly bring beans to a low boil over medium heat. Add Hatch Green Chile Powder and Sonoran Sea Salt. Stir frequently enough to keep beans from sticking to the bottom of the pot. While slowly heating, use a potato smasher or avocado smasher to smash beans to your desired consistency. (If you are reheating beans or using canned beans, wait to smash until they are warm.) I like a rough smash leaving some beans whole as they continue to break down as you cook. Continue to stir.
Once at a low boil, add crushed tomatoes and bring to a low boil again over medium heat. Reduce heat to low and simmer. Add minced garlic and stir to combine. Are your beans sticking to the bottom? Don’t forget to stir! Let beans simmer for 15-20 minutes until they are your desired consistency. Add lime juice and stir to combine. Taste and adjust salt and seasonings to taste (and pepper here too). Keep warm until serving.
Cook's notes: It’s best to use dried beans that are fresh. Buy your dried beans from a local purveyor if you can as they are usually fresher and haven’t been sitting in a warehouse for years.
Also, you can make this in advance if you like. Cook the beans and store in the fridge for up to 4 days and then cook into smashed beans. Or, cook and smash your beans and store in the fridge for up to 5 days in an airtight container. Reheat over low heat stirring frequently until warm.
Pro tip: Do you have any car camping trips in your near future? Make these beans in advance at home. Cool and store in airtight containers or heavy duty plastic bags and simply reheat on your propane stove or in a dutch oven right in the fire! Guaranteed to taste better after a long hike and while eating below an open sky.
