Quelites (Spinach with Beans)

Quelites is the New Mexican Spanish word for wild greens, originally pigweed or lamb’s quarters foraged in the spring. Since wild quelites are tough to track down outside the Rio Grande Valley, fresh spinach stands in beautifully and gives the same earthy, slightly bitter foundation the dish needs.

The magic is in the bacon drippings. Modern cooks default to olive oil, but smoky pork fat is what makes this dish read as Southwestern rather than Italian. The drippings carry meaty flavor through the pinto beans and onions, lifting what could be a humble bean-and-greens stew into something deeply savory.

A single tablespoon of seeded hot chili adds warmth without overpowering the spinach. The dish wraps up with sliced hard-boiled egg as garnish, a Mexican home-cooking touch that adds protein and creates a beautiful contrast against the dark green leaves and tan beans.

Kitchen Tips

• Use freshly cooked or canned pinto beans, not refried. Whole beans give the dish its body.
• Wash fresh spinach thoroughly. Sand and grit hide in the crinkles and ruin the dish.
• If using frozen spinach, thaw and squeeze out as much water as possible to keep the dish from going soupy.
• For more heat, leave the chili seeds in. The recipe deseeds for a milder result.

Variations

• Substitute chard or kale for spinach for a heartier, more textured dish.
• Use cooked chorizo crumbled in instead of bacon drippings for full meaty flavor.
• Top with crumbled queso fresco or cotija cheese for a finishing tang.