Poblano Pinto Beans

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  • Serving Size: 2/3 cup
  • Yields: 4 cups
  • Prep: 15 mins
  • Cook: 30 mins
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Poblano Pinto Beans
tablespoon vegetable oil
cup chopped onion (1 medium)
fresh poblano chile peppers, stemmed, seeded, and chopped*
cup reduced-sodium chicken broth
teaspoon kosher salt
teaspoon dried Mexican oregano or regular oregano
15 ounce can pinto beans, rinsed and drained
tablespoons lime juice
  1. In a large skillet, heat oil over medium heat. Add onion and chile peppers; cook and stir for 1 minute. Add broth, salt, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in beans; cover and cook for 15 minutes more. Stir in lime juice.
From the Test Kitchen
*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Test Kitchen Tip:

Fresh poblano chile peppers mellow in heat intensity when they cook. If you want the beans spicy, do not remove the seeds from the poblanos; they will kick up the heat.

Nutrition Facts (Poblano Pinto Beans)
    Per serving:
  • 168 kcal cal.,
  • 3 g fat
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 873 mg sodium,
  • 28 g carb.,
  • 8 g fiber,
  • 1 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Ethnic Recipes, Mexican Recipes
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