Welcome to a culinary journey that will transform your side dish game: these incredible Mexican Baked Beans. Imagine a dish simmered to perfection, brimming with smoky, rich Mexican flavors that will tantalize your taste buds and become the star of any meal. Whether you’re firing up the grill for a summer BBQ, planning a festive Taco Tuesday, or simply craving comforting food during cooler months, these low and slow-cooked pinto beans are an absolute must-try. Get ready to discover your new favorite way to enjoy baked beans, packed with robust ingredients and an unforgettable taste that will have everyone asking for the recipe.
Experience the Irresistible Flavor of Slow-Cooked Mexican Baked Beans
There’s something truly magical about a dish that takes its time to cook. These Mexican Baked Beans are not just a side; they’re a testament to the power of slow cooking, allowing each ingredient to meld beautifully and develop profound, complex flavors. This recipe was born from a desire to create a baked bean dish that truly satisfied, especially for those who, like my son Casey, have a particular fondness for pinto beans and the vibrant spices of Mexican cuisine. While classic baked beans are a beloved staple, venturing into Mexican-inspired territory opens up a whole new world of taste sensations.
Why These Mexican Baked Beans Will Become Your New Go-To
What makes these beans so special? It’s the harmonious blend of smoky, savory, and subtly sweet notes, all achieved through a careful selection of ingredients and the patient process of baking them “low and slow” in your oven. This method is crucial for breaking down the beans to a wonderfully tender consistency while allowing them to fully absorb every layer of flavor. The wait is truly worth it, as you’ll be rewarded with a rich, thick, and incredibly satisfying dish.
Beyond their amazing taste, these beans are incredibly versatile. They are the quintessential side for your summer barbecues, complementing everything from grilled chicken and ribs to juicy burgers. But don’t relegate them to just warm weather; their hearty and comforting nature makes them an equally wonderful addition to your fall and winter menus, pairing perfectly with roasts or as a comforting bowl on a chilly evening. Imagine serving them up for your next “Taco Tuesday” or making “Fajita Friday” even more memorable!
The Secret Behind the Smoky Mexican Flavor
The unmistakable smoky Mexican flavor of these baked beans comes from a thoughtfully curated blend of spices and key ingredients. It’s a symphony for your palate, with each element playing a crucial role:
- Smoked Paprika: Provides a deep, earthy smokiness that forms the backbone of the flavor.
- Chili Powder: Adds a balanced warmth and classic Mexican flavor without overwhelming heat.
- Cumin: Imparts a distinctive savory, slightly earthy aroma and taste.
- Dried Oregano: Offers a subtle herbaceous note that ties all the spices together.
- Chipotle Pepper with Adobo Sauce: This is where the magic truly happens! The chipotle pepper brings a smoky heat, while the adobo sauce adds a tangy, slightly sweet, and incredibly rich depth that makes these beans truly stand out.
To make this side dish even heartier and more robust, we’ve incorporated savory bulk pork chorizo. As the chorizo cooks, it renders its flavorful fat, which then infuses the entire dish with its rich, spicy essence. Alongside the chorizo, sautéed yellow onion and green bell pepper provide an aromatic foundation, adding sweetness and a fresh, crisp counterpoint to the smoky spices.
The Art of Slow Cooking Pinto Beans
Pinto beans are the perfect canvas for these bold flavors. Their creamy texture once cooked, and their ability to absorb flavors so beautifully, make them an ideal choice for baked beans. The “low and slow” cooking method in the oven is not just a suggestion; it’s essential for achieving that perfect, thick, and deeply flavorful consistency. Unlike stovetop methods that can sometimes cook beans unevenly or too quickly, baking ensures a gentle, consistent heat that breaks down the starches slowly, allowing them to release their creamy goodness and fully integrate with the spices and other ingredients.
This patient approach yields a dish where every bean is tender, and the sauce is rich and thick, clinging to each bean with its smoky, spicy, and slightly sweet embrace. It’s a truly satisfying texture and flavor experience that canned beans simply cannot replicate. The added step of soaking the beans overnight might seem like extra work, but it significantly reduces cooking time, helps the beans cook more evenly, and can improve digestibility.
A Few Cook’s Notes for Perfect Mexican Baked Beans:
To ensure your Mexican Baked Beans turn out perfectly every time, keep these tips in mind:
- Overnight Soaking is Key: You will need to soak the dried pinto beans overnight in a large pot. It’s crucial that the pot is large enough and that the beans are covered by at least a few inches of water at all times, as they will expand significantly. This step dramatically reduces the overall cooking time and helps achieve a more uniform, tender texture.
- Choose Your Pot Wisely: A heavy-bottomed Dutch oven is ideal for this recipe. Its excellent heat retention and distribution properties ensure that the beans cook evenly and prevent scorching.
- Patience During Baking: The cooking time of 5 hours at 325 degrees F (160 degrees C) in my oven resulted in a lovely, thick consistency. However, oven temperatures can vary, so it’s always best to keep an eye on your beans. Check the pot and give them a good stir every hour or so. This prevents sticking and ensures even cooking. The beans are ready when they are wonderfully tender and the sauce has thickened to your desired consistency.
- Adjusting Consistency: If your beans are thickening too quickly, you can add a little more vegetable broth or water. If they seem too thin after the suggested cooking time, you can remove the lid for the last hour of baking to allow some liquid to evaporate.
- Chipotle Addition: Adding the chopped chipotle pepper and adobo sauce at the very end, after removing the beans from the oven, preserves their vibrant smoky flavor and prevents them from losing too much of their punch during the long cooking process.
Mexican Baked Beans
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These Mexican Baked Beans are cooked low and slow and they’re full of smoky Mexican flavor! They’re the perfect side for your summer BBQ’s.
Ingredients
- 1 lb. dried pinto beans
- 1 tsp. salt
- 2 Tbsp. olive oil
- 8 oz. bulk pork chorizo
- 1 1/2 cups yellow onion, chopped
- 1 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. cumin powder
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- 2 tsp. dried oregano
- 1/4 cup dark brown sugar, firmly packed
- 1 Tbsp. apple cider vinegar
- 4 cups low sodium vegetable broth
- 4 cups water
- 1 canned chipotle pepper, chopped with 1 tablespoon adobo sauce
Instructions
- Place the dried pinto beans in a large pot. Add enough water to cover by a few inches. Add the one teaspoon salt. Cover the pot with a lid and let the beans soak 10 hours or overnight. When done soaking, drain and set aside.
- Preheat oven to 325 degrees F (160 degrees C). To a large Dutch oven, heat olive oil over medium-high heat. Add chorizo and cook, breaking up with a wooden spoon, until no longer pink. Drain excess fat. Add the onion and green pepper and cook until the onion is translucent, about 3-4 minutes. Add garlic and cook for one minute more until fragrant. Add the cumin powder, smoked paprika, chili powder, dried oregano, brown sugar, and apple cider vinegar and mix well until everything is coated. Add the vegetable broth, water, and the drained beans and stir until well combined. Cover and bake for 4-5 hours or until beans are thickened and tender, stirring every hour to prevent sticking and ensure even cooking. Remove from oven and add the chopped chipotle pepper and adobo sauce, mixing well to incorporate. Serve hot.
Nutrition
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