Mexican Baked Beans
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.
Servings: 10 servings
Calories: 307kcal
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 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.
Nutrition
Calories: 307kcal | Carbohydrates: 41g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 577mg | Potassium: 781mg | Fiber: 9g | Sugar: 8g | Vitamin A: 990IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 4mg