New Mexican Baked Beans Recipes

NEW MEXICAN BAKED BEANS

These beans use New Mexican chile powder, a dark red, smoky powder. It is available in Mexican markets. You can substitute a dark, rich chile powder, like the ancho chile powder that is available in some supermarkets. Adapted from www.fiery-foods.com

Provided by mary winecoff

Categories Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

New Mexican Baked Beans image

Steps:

Saute bacon in skillet until just brown and slightly crisp.
Remove and set aside on paper towel to drain.
Remove all but about 1 tablespoon drippings.
Add onion and cook over medium heat until softened, about 5 minutes.
Add garlic and cook 1 minute longer.
Place beans in a 2 1/2 to 3 quart baking dish with a lid.
Add the onions and garlic.
Stir in the chile powder, barbecue sauce, beer, brown sugar and mustard.
Sprinkle with bacon.
Cover and bake in a 325F degree oven for 45 minutes.
Uncover and cook about 15 minutes longer.

Nutrition Facts : Calories 230.3, Fat 6.6, SaturatedFat 2, Cholesterol 7.7, Sodium 488.4, Carbohydrate 33.8, Fiber 7.1, Sugar 9.3, Protein 9.7

Ingredients

4 slices bacon, diced
1 large onion, chopped
2 garlic cloves, chopped
2 (15 1/2 ounce) cans great northern beans, rinsed and drained (or 3 cups cooked beans)
2 teaspoons new mexico chile powder
1 1/2 cups prepared barbecue sauce
1/4 cup beer or 1/4 cup water
1/4 cup dark brown sugar, packed
1 teaspoon dry mustard

BAKED BEANS MOLE

My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Baked Beans Mole image

Steps:

Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 284 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 989mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 6g fiber), Protein 11g protein.

Ingredients

1/4 pound fresh chorizo, crumbled
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 large garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup salsa (medium or hot)
1 cup chili sauce
2 tablespoons honey
1 tablespoon instant coffee granules
1/2 teaspoon ground cinnamon
2 ounces chopped bittersweet or semisweet chocolate
Minced fresh cilantro

MEXICAN BAKED BEANS

Make and share this Mexican Baked Beans recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 57m

Yield 4 serving(s)

Number Of Ingredients 10

Mexican Baked Beans image

Steps:

Preheat oven to 350F degrees.
In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well.
Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed.
Remove from oven; stir in cilantro and serve.

Ingredients

8 ounces canned pinto beans, drained and rinsed (reserve 2 tbsp. of the liquid)
4 ounces low-sodium tomato sauce
2 ounces sweet onions, finely chopped
2 fluid ounces mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno pepper, minced and seeded
3/4 teaspoon reduced-sodium Worcestershire sauce
1/8-1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, minced

BAKED BEANS

Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you'll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.

Provided by Sam Sifton

Categories dinner, lunch, side dish

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 7

Baked Beans image

Steps:

Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams

Ingredients

2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper

CHEESY, SPICY BLACK BEAN BAKE

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Cheesy, Spicy Black Bean Bake image

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Ingredients

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.

Provided by Sarah DiGregorio

Categories beans

Time 6h20m

Yield 8 servings

Number Of Ingredients 18

Slow-Cooker Baked Beans With Chorizo and Lime image

Steps:

In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

Ingredients

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

More about "new mexican baked beans recipes"

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Web Apr 21, 2021 Instant Pot Pinto Beans Method (No-Soak) Skip the Soak. When you cook beans with an electric pressure cooker, you do not have …
From aspicyperspective.com
5/5 (18)
Calories 175 per serving
Category Side Dish

Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. “New” dried beans will cook faster than beans that have been sitting in the pantry for months/years.

New Mexican Baked Beans Recipes

NEW MEXICAN BAKED BEANS

These beans use New Mexican chile powder, a dark red, smoky powder. It is available in Mexican markets. You can substitute a dark, rich chile powder, like the ancho chile powder that is available in some supermarkets. Adapted from www.fiery-foods.com

BAKED BEANS MOLE

My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. -Roxanne Chan, Albany, California

MEXICAN BAKED BEANS

Make and share this Mexican Baked Beans recipe from Food.com.

BAKED BEANS

CHEESY, SPICY BLACK BEAN BAKE

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

More about "new mexican baked beans recipes"

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

MEXICAN BAKED BEANS - THE BEACH HOUSE KITCHEN

MEXICAN BAKED BEANS RECIPE | DELICIOUS. MAGAZINE

MEXICAN BAKED BEANS – OUR MODERN KITCHEN

BEST MEXICAN BAKED BEANS RECIPE - HOW TO MAKE …

SLOW COOKER MEXICAN BAKED BEANS - BAREFEET IN THE …

PERFECT BAKED BEANS - THE SALTY MARSHMALLOW

MEXICAN BEAN AND POTATO BAKE - EASY CHEESY VEGETARIAN

RECIPE: CELEBRATE CINCO DE MAYO IN STYLE WITH MEXICAN SOPES FILLED …

MEXICAN BAKED BEANS RECIPE - FOOD.COM

MEXICAN CHIPOTLE PORK & BEANS | RECIPETIN EATS

HOT CHICKEN ENCHILADA BEAN DIP. - HALF BAKED HARVEST

GRANDMA SIMON'S BAKED BEANS - RECIPE - COOKS.COM

RAVENVIEW RECIPES – MEXICAN BAKED BEANS

TEXAS-STYLE BAKED BEANS RECIPE - SOUTHERN LIVING

VEGAN WHITE BEAN CHILE RELLENO (BAKED!) - MINIMALIST BAKER

MEXICAN BAKED BEANS RECIPE | RECIPELAND

NEW-MEXICAN BAKED BEANS - THE GLOBE AND MAIL

BASIC MEXICAN POT BEANS RECIPE - THE SPRUCE EATS

25 OF OUR BEST MEXICAN CASSEROLE RECIPES | TASTE OF HOME

You'll also love

Related Search