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Hatch Chiles and Black Beans

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It’s that time again, Hatch Chiles are back.  Here-one-day and gone-the-next, Hatch Chile peppers come to us from small farms across the Hatch Valley of New Mexico where the intense sun during the day turns into much cooler nights, giving these chiles their unique flavor.  Available during the late summer months of August and September, Hatch Chiles are typically roasted to bring out both the subtle sweetness and heat, giving any favorite Southwest-inspired recipe a seasonal boost. Today we’ve created a quick-meal by pairing Hatch Chiles and Black Beans with a little onion, yellow bell pepper, cilantro and homemade guacamole for a hearty, protein-packed summer bowl.

Hatch-Chiles-and-Black-Beans

Benefits of Hatch Chiles

  • High in vitamin C
  • Rich in vitamin A 
  • High in fiber
  • High in Capsaicin, shown in some studies to stimulate weight loss when added to a healthy diet.

Hatch-Chiles-and-Black-Beans

IT’S SIMPLE:  How to Roast Hatch Chiles

Place chiles under the broiler in a hot oven until the skin begins to blister. About 5-10 minutes. Watch closely, flipping chiles over half-way through the cooking time. Chiles are ready when entire surface is blistered. 

  • Place hot chiles in a ceramic bowl.
  • Cover with a clean cloth until slightly cool to the touch.  
  • Remove skins and seeds.
  • Use in your favorite recipe or freeze for later use. 

Hatch-Chiles-and-Black-Beans  

Hatch Chiles and Black Beans
Yields 4
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Ingredients
  1. 2-4 Hatch Chiles, roasted and chopped
  2. 2 cups cooked black beans, (canned beans work well in this recipe)
  3. 1 tablespoon coconut oil
  4. 1/2 yellow onion, chopped
  5. 1 yellow bell pepper, chopped
  6. 2-3 cloves garlic, minced
  7. 1 bunch cilantro leaves, chopped (about 1/4-1/2 cup)
  8. 1/2 teaspoon high-quality sea salt
  9. 1/2 teaspoon ground cumin
  10. Optional: 1-2 avocados, chopped or made into guacamole
Instructions
  1. Roast peppers, peel and chop.
  2. Using a large skillet over medium-high heat, add coconut oil. Sauté onion and bell pepper 3-5 minutes. Add salt, cumin and garlic. Continue cooking another 2-3 minutes.
  3. Add black beans and chopped Hatch Chiles. Stir until well combined.
  4. Taste and adjust seasoning if needed.
  5. Add fresh cilantro just before serving.
  6. Optional: Serve with chunks of fresh avocado or guacamole.
  7. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free, nut-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/