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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Poblano Pinto Beans

Serving size: 2/3cup Yield: 4 cups
Prep 15 mins Cook 30 mins
Poblano Pinto Beans
  • 1  tablespoon  vegetable oil
  • 1/2  cup  chopped onion (1 medium)
  • 2  fresh poblano chile peppers, stemmed, seeded, and chopped*
  • 1  cup  reduced-sodium chicken broth
  • 1  teaspoon  kosher salt
  • 1  teaspoon  dried Mexican oregano or regular oregano
  • 2 15  ounce can  pinto beans, rinsed and drained
  • 3  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)
  • cal. (kcal) 168,
  • Fat, total (g) 3,
  • carb. (g) 28,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 1,
  • pro. (g) 10,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 873,
  • Potassium (mg) 345,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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