Mexican Baked Beans Recipe

Name: Mexican Baked Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white beans Dried; 3 jalapeno peppers chopped; 1 red pepper or Green, chopped; 1 onion chopped; 1 teaspoon garlic powder or 2-3 minced cloves garlic; 29 ounces crushed tomatoes; 1 1/2 tablespoons chili powder; 1 teaspoon cumin; 1/4 cup molasses; salt; pepper

Servings: persons

2 cups white beans Dried
3 jalapeno peppers chopped
1 red pepper or Green, chopped
1 onion chopped
1 teaspoon garlic powder or 2-3 minced cloves garlic
29 ounces crushed tomatoes
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 cup molasses
salt
pepper

1
Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour.
2
Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.
3
Preheat the oven to 375 degrees.
4
Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups white beans Dried, 3 jalapeno peppers chopped, 1 red pepper or Green, chopped, 1 onion chopped, and more.

Yes, Mexican Baked Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Baked Beans

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