Want your baked beans to be more spicy than sweet? Then head south of the border with our Mexican baked bean recipes. Don’t worry, this dish still has a hint of sweetness from molasses, but it’s a background note. Instead, spicy green canned chilies take the stage. You can use any kind you like, and if you’re really adventurous, go ahead and add some fresh jalapeno. Remove the seeds and white ribs to get rid of a lot of the heat, and make sure to dice it finely.
Rather than using ketchup, like most baked bean recipes, the tomato flavor in this recipe comes from tomato juice. That takes more sweetness out of the dish, since ketchup itself is fairly sweet, and lets the heat be the star player. Because tomato juice is thinner than ketchup, you’ll need a little extra time to let it all reduce down into a thick, delicious sauce.
Serve these baked beans up alongside cheeseburgers. Try using pepper jack cheese instead of American and replace your ketchup and mustard with mashed avocado to complete the Mexican theme.
- 1 1/8 cups of Randall Pinto Beans, drained and rinsed
- 1 large onion, chopped
- 1 large clove garlic, chopped
- 3 tablespoons chopped canned green chilies, including some jalapeños if desired
- 1/2 teaspoon dry mustard
- 1 teaspoon chili powder
- 1 tablespoon molasses or honey
- 2 tablespoons cider vinegar
- 1/2 cup tomato juice, purée, mashed canned pulp, or diluted tomato paste
Preheat oven to 300 to 350 degrees.
Combine all ingredients in a 1 quart casserole. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer, or until Randall Pinto Beans are very tender and surrounded by a rich gravy.
Ready to start planning your picnic? Just don’t forget the Randall Great Northern Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.