These Mexican Baked Beans are the ultimate comfort food, offering a rich, hearty experience that rivals any meat-based dish. Made with dried white beans, they develop a creamy, tender texture as they slow-bake in a deeply flavorful sauce. The blend of crushed tomatoes, jalape&# 195;±os, and red peppers provides a fresh, vibrant heat, while cumin and chili powder add that essential earthy warmth. A touch of molasses balances the acidity with subtle sweetness, creating a complex flavor profile. Perfect as a standalone main or a robust side for tacos and burritos, this vegan dish is ideal for cozy family dinners or potlucks. ItâÂÂs simple to prepare from scratch, allowing the natural flavors of the beans and spices to shine through without any unnecessary fuss.
Mexican Baked Beans
Description
These Mexican Baked Beans are the ultimate comfort food, offering a rich, hearty experience that rivals any meat-based dish. Made with dried white beans, they develop a creamy, tender texture as they slow-bake in a deeply flavorful sauce. The blend of crushed tomatoes, jalape&# 195;±os, and red peppers provides a fresh, vibrant heat, while cumin and chili powder add that essential earthy warmth. A touch of molasses balances the acidity with subtle sweetness, creating a complex flavor profile. Perfect as a standalone main or a robust side for tacos and burritos, this vegan dish is ideal for cozy family dinners or potlucks. ItâÂÂs simple to prepare from scratch, allowing the natural flavors of the beans and spices to shine through without any unnecessary fuss.Ingredients
Directions
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Rinse the dried white beans and soak them in plenty of cold water overnight.
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Drain the soaked beans and place them in a large pot; cover with fresh water.
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Bring the beans to a boil, then reduce heat and simmer for about 1 hour until tender but not mushy.
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While beans cook, chop 3 jalapeños, 1 green or red pepper, and 1 onion.
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In a saucepan, combine the chopped peppers and onion; cook covered over low heat until softened.
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Add 1 tsp garlic powder (or minced garlic), 29 oz crushed tomatoes, 1.5 tbsp chili powder, 1 tsp cumin, and 1/4 cup molasses to the saucepan.
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Simmer the tomato mixture for 10 minutes, stirring occasionally, then season with salt and pepper to taste.
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Preheat the oven to 375ðF (190ðC).
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Drain the cooked beans and transfer them to a large casserole dish.
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Pour the tomato sauce over the beans and stir gently to combine.
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Bake uncovered for 3 hours, or until the mixture is thick and the beans are fully tender.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 104.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow beans to cool completely before storing in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Substitutions: You can use canned white beans to save time; simply rinse and drain them, skipping the soaking and initial boiling steps. Adjust the baking time to about 1-2 hours instead of 3.
Tip: If you prefer a milder heat, remove the seeds and membranes from the jalapeños before chopping.
