Pinto Bean Casserole with Hatch Chiles

01Method

1. 1

   Heat the oven to 350°F (175°C) and lightly grease a casserole dish.

2. 2

   In a large skillet over medium heat, melt the bacon grease. Add the chorizo, onion, and bell pepper, stirring and breaking up the meat until cooked through and crumbly, 7–8 minutes. Stir in the garlic and cook for about 1 minute until aromatic. Mix in the pinto beans and salsa verde, roughly mashing most of the beans. Adjust seasoning with salt.

3. 3

   Spoon half of the bean mixture into the bottom of the prepared dish. Top with half of the chile peppers and half of the cheese. Repeat the layers. Cover tightly with aluminum foil.

4. 4

   Bake for about 30 minutes until heated all the way through. Remove the foil, switch on the broiler, and broil for 2–3 minutes until the cheese is lightly golden and bubbling.