My sweetie and I had gone shopping in a neighboring HEB store this past Friday. They were fire roasting fresh chili peppers ( the kind that rellenos are made from). To encourage customers to buy them, they had a food display using these peppers along with the recipes. These beans were delicious. My sweetie really liked them. The only draw back was that they used a seasoned rub, that to me, is quite expensive. $7.00 a jar. Also, if you cant find the chili peppers and don't want to do the roasting and peeling yourself, canned chilies would also work, but not as good in flavor. However, you only use a couple of tablespoons of the rub, which means you have a lot of the seasoning for other things also. Since the weather turned off cool today, I made these to go along with a green chili casserole. The beans were such a good dish to go along with it.Plus it is a quick and easy bean recipe.
1 can Bushses Pinto Beans (53.oz. )
1/2 1b.(about 6) green chilies, roasted, chopped
2 cups chicken broth 2 Tbs. Adams Reserve Southwest Rub
1 tbs. roasted garlic 1 tsp. cumin
3 oz. fully cooked bacon bits
1/2 white onion, chopped
salt to taste
Preheat pan over medium heat. Saute onion in 2 tbs of oil until soft. While onions are cooking, add seasonings and stir well. Remover charred skins from peppers with knife in scraping motions. Remove heads and seeds from peppers then dice. Add all remaining ingredients and simmer for at least 30 minutes. The longer, the better for the flavors to blossom. Enjoy!