cooking / sauces

Green Chili Bean Sauce

serves about 6 cups (12-14 portions) · 40 minutes · 10 minutes hands on · easy

Why This Works

This is a deliberately neutral base: no acid is added during cooking, so you can brighten each portion with vinegar or lime at serving time to suit whatever dish it lands in. Pinto beans give it body and let it double as a protein-rich sauce, and it freezes in single-serving portions for months.

Ingredients

Scaled for 490 g prepped green chilis.

  • 3 Tbsp high-heat cooking oil (or omit for oil-free)
  • 2 large onions (about 350 g), chopped
  • 8 garlic cloves, sliced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika (optional)
  • 3-4 medium tomatoes (about 400 g), chopped
  • 490 g green chilis, cored and chopped — keep some seeds for heat
  • 3 cups cooked pinto beans (about 500 g)
  • 1 cup (240 ml) vegetable broth or water
  • 1 tsp salt, adjust to taste
  • 1-2 Tbsp vinegar or lime juice (optional, added at time of use)

Method

  1. Roast the chilis (optional but adds depth): spread the chopped chilis on a sheet pan and broil until the edges are lightly charred and softened. No need to peel.
  2. Sauté the aromatics: heat the oil in a wide pan over medium. Cook the onions 7 minutes until soft, then stir in the garlic, cumin, coriander, and paprika for 1 minute until fragrant.
  3. Add the tomatoes and chilis and simmer 10 minutes until thickened.
  4. Add the beans, broth, and salt and simmer 15 minutes, stirring occasionally.
  5. Blend: cool slightly, then blend smooth (or pulse for texture). Keep it neutral — no acid at this stage.
  6. Cool and store: portion into jars or silicone trays (2-3 Tbsp each), label, and freeze, keeping some in the fridge for the week.

Notes

  • Brighten with vinegar or lime juice when you use it, not before.
  • Stir into lentils, stews, or grain bowls; mix with coconut milk or yogurt for a creamy sauce; spread on wraps and tacos; or spoon over roasted vegetables.
  • Oil-free works fine — the vegetables release enough moisture to cook in.
  • Keeps 1 week refrigerated, up to 6 months frozen. Small silicone trays make easy single portions.
  • Heat: keep more seeds for hotter, remove all for mild.