Mexican Baked Beans

Name: Mexican Baked Beans
Yield: 6
Cuisine: Mexican
Ingredients: white beans; water; jalapeño pepper; green bell peppers; onions; garlic powder; tomatoes, canned, crushed; chili powder; cumin; molasses; salt and black pepper

Submitted by Missy2

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Mexican baked beans are the cookout side that holds up against the meat-heavy stars. Dried white beans soak overnight, simmer for an hour to start tenderizing, then bake three hours in a spiced tomato sauce until the beans are soft and the liquid has thickened into something between a stew and a baked-bean glaze.

Three jalapenos plus a bell pepper give the dish layered heat. Jalapenos contribute green chile heat that builds slowly, while the bell pepper rounds out the flavor with sweetness and texture. Seed the jalapenos for less heat, or leave the seeds in if you want serious kick.

The molasses is the secret bridge between classic American baked beans and Mexican flavors. Quarter cup is enough to add deep caramel notes and balance the acidity of the canned tomatoes without making the dish sweet. Without it, the beans taste flat and one-dimensional.

No oil needed for sauteing the vegetables, the natural juices from the peppers and onions release plenty of moisture in a covered pan. This keeps the dish leaner without sacrificing flavor.

The three-hour bake is non-negotiable. Beans need that long to break down their cell walls and absorb the spices fully. Shorter and you’ll have crunchy beans in watery sauce.

Pro Tips

Soak the beans a full overnight, not a quick soak. Long soaking gives the most even cooking and the smoothest finished texture.
Don’t add salt until the beans are nearly tender. Early salt can toughen the bean skins.
Bake uncovered so the liquid reduces. Cover for the first hour if the top is drying out too fast.
Make ahead, this dish is better the next day. Refrigerate overnight and reheat gently.

Variations

Add ½ cup of corn kernels in the last 30 minutes for sweet pops.
Use pinto beans for a more traditional Mexican profile.
Stir in a tablespoon of cocoa powder with the spices for mole-like depth.

Ingredients

CUPS WHITE BEANS
dried

WATER
to taste *

EACH JALAPEÑO PEPPER
chopped *

EACH GREEN BELL PEPPER
or red, chopped

ONION
chopped

TEASPOON GARLIC POWDER
or 2-3 minced cloves

OUNCES TOMATOES, CANNED, CRUSHED

1 ½

TABLESPOONS CHILI POWDER

TEASPOON CUMIN

CUP MOLASSES

SALT AND BLACK PEPPER
to taste *

Directions

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.

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.

Preheat the oven to 375℉ (190℃).

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.