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.
Hellllooo friends! Hope y’all had an awesome summer weekend!
I made these Mexican Baked Beans a few weeks back, but since I shared my Baked Three Bean Casserole for the 4th of July, I thought I’d wait a bit to share these. I didn’t want to bombard you with beans!
Our son Casey only likes pinto beans. He also loves Mexican food and flavors, so I decided it was time to make a baked bean side he would enjoy.
These are cooked low and slow in your oven and they are totally worth the wait. They’re perfect for all your summer BBQ’s and they’ll also work wonderful for comfort food meals this upcoming fall and winter.
The smoky Mexican flavor is unmistakable. It’s a combination of smoked paprika, chili powder, cumin, oregano and a chipotle pepper with some added adobo sauce. I’ve also added some chorizo sausage, onion and green bell pepper to make this side nice and hearty.
These would be a hit for Taco Tuesday or Fajita Friday (if that’s a thing)! Hope you give the recipe a try. Have a wonderful week. Enjoy!
A Few Cook’s Notes for Mexican Baked Beans Recipe:
You will need to soak the pinto beans overnight in a large pot. Make sure the pot is large enough so the beans are covered by a few inches of water at all times.
I cooked the beans in a large Dutch oven. It took 5 hours in my oven at 325 degrees to get to a nice, thick consistency. Keep checking the pot and mixing every hour or so until the beans appear thick enough.
Mexican Baked Beans
Print Recipe Pin RecipeIngredients
- 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 the 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.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 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. Add the spices, brown sugar and vinegar and mix well. 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, stirring every hour. Remove from oven and add the chipotle pepper and adobo sauce and mix well. Serve.
When do you add in the beans ?
Hi Sherry. Just corrected that. You add the drained beans when you add the broth and the water. Thanks. Enjoy!
These look fabulous! And if fajita Friday isn’t a thing it needs to be, just so I have an extra excuse to make these :). Love baked beans!
I think so too Kelsie! We LOVE fajita Friday at our house!
What temperature do we bake? These sound delicious.
325 degrees. Hope you enjoy these Debby!
Baked beans are a perfect side dish for summer barbecues. These Mexican beans look amazing. Loving all the flavors in here. A perfect dish to start in the morning and then serve for dinner.
Agreed Kathy! We LOVE these!
Hi,
I noticed in the nutritional info that there appears to be a ton of sodium in this dish. Which ingredients contribute to such a high number?
Hi Jennifer. I changed the vegetable broth to low-sodium vegetable broth which I forgot to mark and that brings the sodium level down to 577. If you omit the extra salt in soaking the beans and in the spice ingredients (it’s all personal taste) then you’ll be down to 195. Hope this helps.
Love baked beans and can easily make a whole meal out of them! These look scrumptious, Mary Ann! Perfect with some bread!
Thanks Dawn! Pinto beans are my son’s favorite! He love the Mexican flavor of these too!
Being partial to pinto beans myself, I’m loving this version of baked beans! Often traditional baked beans are too sweet for me, so I know I’d love these!
These are a lot less sweet Marissa. We love the smoky flavor.
Loving how jam-packed with flavor these baked beans are!! The perfect side for summertime!! :)
Thanks Annie!
These baked beans look absolutely delicious, Mare!!! I love the Mexican twist!!!! My better half is a baked bean lover, so I’m going to have to make these this weekend! Pinned!
Hope Jeremy enjoys them Chey!
Those sweet and spicy flavors are calling my name, Mare! I’m a big fan of beans, but pintos are among my most favorite. I love their creamy texture!
So do we Traci! Casey is partial to pinto beans, so he loved these!
Baked beans totally are the most perfect side dish in the summer! I’d love to take these along to a potluck!
Hope you give ’em a go Katherine!
Wow, they are fantastic. I vegified them with vegetarian “chorizo” & broth. I made them in the Instapot (without soaking, oy). I’ll make these again. Thanks.
Awesome Zarana! Thanks for following!
Ahhhhhmazing. I used veg “chorizo” and cooked the dish in my Instapot without soaking the beans bc it was last minute. Fantastic party food. Thanks!
You’re so welcome Zarana! Thanks so much for trying the recipe!
Hi MaryAnn, I am Annie’s friend Ellen and love this recipe but would love to know your thoughts on doing this in an Instant Pot….have you done it like this? Is so are the proportions the same and how long do you set the pressure? Thanks.
Hi Ellen! I have not tried this in the Instant Pot. I’ve been working on perfecting cooking times with mine and I have not mastered it yet. I believe the proportions would be the same, but I’m not sure about the cooking times.
Hi Mary Ann, I am excited to make this dish this weekend! Can I do this in the crock pot? If so, what would your cooking time recommendation be for a low setting? Also, are these spicy? I’m wondering if my kids could eat this. Thanks in advance!
Hi Colleen. Yes you can use a slow cooker. You would brown the chorizo as well as the onions ahead and then add to your slow cooker and cook on low for 5 hours or high for 3.5 hours. The chorizo sausage as well as the chipotle peppers are spicy. Enjoy!