Pintos with Poblano Chiles
Pintos with Poblano Chiles is one of our favorite side dishes to make when we grill Carne Asada, burgers, or just about any grilled entrée, especially Southwest and Mexican dishes. The combination of the beans, chile peppers and bacon flavors plays well with the Carne Asada. Poblano chile peppers are hard to find sometimes, so we substitute Pasilla, Anaheim, fresh New Mexican green or red chiles. The flavor changes a bit, but any of these chiles provide a great flavor. You might find that you prefer one over another.
You can make it Vegetarian by eliminating the bacon and using canola oil to sauté the onions and chiles. The flavors of the other ingredients carry this recipe. We’ll make it both ways and enjoy it equally.
Yields: 6-8 Servings
8 ounces thick-cut bacon, cut into ¼” to ½” pieces.
2 Poblano chiles, finely diced. You can use Pasilla or Anaheim chiles if you can’t find Poblano.
1 medium yellow onion, finely diced
2 27-32 oz cans pinto beans, well drained and rinsed twice
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh or dried cilantro to top as a garnish.
Heat a large skillet over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Spoon out the bacon with a slotted spoon onto a plate lined with paper towels. Leave the bacon fat.
Add the diced poblano and onions to the bacon fat. Cook about 3 to 5 minutes until the onions are translucent and the chiles are a bit soft. Add back the beans and bacon and cook until all thoroughly warmed, carefully stirring to warm evenly. Add salt and freshly ground black pepper to taste. Place in a serving bowl, top with the cilantro and enjoy.