Mexican Baked Beans

Mexican baked beans are perfect for a Mexican barbeque…any barbeque for that matter.

I can honestly say that I’ve never heard of Mexican baked beans. I find that odd. After all, the Mexican grill offers up some excellent barbeque, yet there’s no baked beans. Sure, there’s black beans and refried beans, but let’s be honest; they tend to hang out at the bland side of the flavor spectrum.

When you think about all the great flavors Mexican cuisine offers, it’s easy to imagine how tasty a pot of baked beans would be. The hearty and spicy nature of Mexican cooking is perfect for baked beans. Think chipotle peppers, cilantro, lime and cumin.

I have several great Mexican-style barbeque recipes that are actually some of my favorite, but they always lacked in the baked bean department. Sure, my Momma’s Southern-style baked bean recipe is out of this world, it’s just that they don’t quite capture the spirit of a Mexican barbeque. Therefore, I had to hit the test kitchen and develop my own version of baked beans…Mexican style.

I’ve actually been serving these more often with Southern-style barbeque as well as most of my Mexican entrees. People seem to like the change of pace. I think you will, too.

Mexican Baked Beans

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

These Mexican baked beans are a great alternative to the regular type beans normally served with Mexican food, but should be mandatory with Mexican barbeque.

Author: Gary Glen

Recipe type: Side Dish

Cuisine: Mexican

Serves: 4-6

Go Get This Stuff

2 15-oz cans black beans, one can drained and rinsed
1 medium sweet onion, diced
1 jalapeño pepper, finely chopped
2 cloves garlic, minced
zest of one lime
juice of 1/2 lime
4 tablespoons molasses
2 tablespoons ketchup
1 tablespoon fresh cilantro, finely chopped
1 teaspoon ground cumin
1/2 teaspoon smoked paprika or chipotle chile pepper

Then Do This

In a large mixing bowl, combine all ingredients and mix well.
Pour mixture into an an 8-inch cast iron skillet or Dutch oven.
Preheat a grill for indirect cooking using medium heat, about 325 °F (165 °C)
Cover beans and place on the grate opposite the fire. Cover grill.
Cook beans for 30 minutes. Uncover and cook an additional 20 minutes.
Remove from grill. Stir just prior to serving.
Garnish with more chopped cilantro, if desired.

Notes

Prefer to use an oven? Simply preheat to 350 °F (177 °C) and add bean mixture to a casserole dish. Cover and bake for 20 minutes. Remove cover and bake for an additional 10 minutes. Stir before serving.

Craving more of that South of the Border flavor? Try these recipes.

Southwest Chicken Chili
The flavors of Mesquite, cumin and cilantro, topped with Mexican cheeses and crushed tortilla chips make for a great bowl of chili!
Click the image for the recipe.

Turkey Bean Burger
The basics of a bean burger are a burger on top of refried beans and Frito brand corn chips, topped with cheese and diced onions.
Click the image for the recipe.

Mexican Grilled Chicken
This dish is typical of the flavors that our south of the border friends offer. Lime, cumin and cilantro all come together for one festive chicken.
Click the image for the recipe.