New Mexican Baked Beans Recipes

NEW MEXICAN BAKED BEANS

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.

BAKED BEANS MOLE

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.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

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.

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Steps:

• 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.
• Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
• 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.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
• Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
• Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
• Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
• Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

MEXICAN BAKED BEANS

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.