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Poblano Pinto Beans

Pinto beans simmered with poblanos, onions, and oregano are the quickest, easiest and tastiest side dish for weeknight meals.
Author Vianney Rodriguez


  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 2 fresh poblano chile peppers stemmed, seeded, and diced
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 2 15 ounces 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.

Recipe Notes

recipe from Better Homes and Garden