Hatch Chile Beans

Happy Saturday, folks! I hope each of you are well on your way to enjoying your long Labor Day weekend. It’s always a fun one for me because, well, it’s my birthday weekend. It’s a big one, people. I’m turning the big 4-0. Whoa.

I’m not really sure how I feel about this big birthday, but I have to say, I feel healthy and I am happy. My kids and my loved ones are also healthy and happy and dude, that is all that matters.

So, let’s get this party started. Ok?

Hatch chiles…they are scrumptious. Never heard of them? Well, you can find a little information here. What I love about them is they are very versatile. If you like spice in your life there are spicy ones. If mild is your cup o’ tea, then there are mild ones too. I think I’m going to whip up some spicy hummus for our pool excursion tomorrow. But, don’t hold me to that. I want no expectations for my birthday weekend! But that does sound pretty yummy, huh?

Market Street is one of my favorite places to be and this is where I go to buy Hatch peppers when in season. It’s quiet a spectacle. You can find these roasters every Saturday and Sunday in the month of August spitting out Hatch peppers at Market Street. They are loud, smokey and huge. Spicy or Mild, or both? Come and get ‘em!

For this recipe I chose mild so that my kids would eat them and also because the spicy variety that I bought are extremely spicy. {I can’t wait to share the Chorizo Stuffed Hatch chiles we smoked the other day. Definitely not for the faint-of-heart.}

Also, what is lovely about these beans is if you soak them overnight and start them in the morning, they are done early and dinner is well on it’s way. Add some cornbread and, boom… you have a vegetarian, healthy and delectable meal.

Yvearl’s Recipe: Hatch Chile Beans


  • 1 lb bag of dried white beans
  • Enough water or chicken stock {low sodium} to cover beans, approximately 2 quarts
  • 2 T salt, divided
  • 1/4 tsp cracked black pepper
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 8 Hatch chiles, roasted, stems and seeds removed, roughly chopped
  • 8 cloves of garlic, minced
  • 1 tsp cumin
  • 1 T Butt Rub
  • 1/8 cup chopped Italian parsley
  • 1/8 cup chopped cilantro


  1. In a large bowl cover beans by 3 inches with water and soak overnight. Discard water and remove any debris.
  2. In a large stock pot add cleaned and soaked beans. Cover with water or chicken stock.
  3. While beans and liquid are heating up, chop and add to the pot, 1 T salt, black pepper, green bell pepper, yellow onion, Hatch peppers, garlic, cumin and Butt Rub.
  4. Bring to a boil.
  5. Preheat oven to 250.
  6. Cook beans for approximately 4.5 hours in oven.
  7. Add parsley, cilantro and remaining salt if needed during last half hour of cooking.

Yvette Stoddart is the ink slinger of Yvearl.com. She traded her corporate sales stilettos for flip-flops, mommyhood, and blogging. Photography has always been a passion of hers so combining cooking, the occasional creative-decorative outlet and capturing it on camera for Yvearl.com was a no-brainer. Follow her on PinterestFacebook & Twitter.

This information has been made available by Ready Nutrition

Originally published September 1st, 2013
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