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.
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.
- 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
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.