Recently we were served a Mexican meal that came with a side of baked beans. The beans were spicy and sweet, with bacon, jalapenos, and cilantro. I’d never considered combining baked beans and Mexican black beans but it was so good, I couldn’t wait to try to duplicate the recipe! I feel like what I came up with is pretty close, though I did choose to use black beans instead of navy beans.
Spicy Baked Beans 6 servings
- 5 strips of bacon
- 1 cup onion (chopped)
- 4 cups black beans (or navy beans)
- 1/8 cup brown sugar
- 1/8 cup honey
- 1 tbsp yellow mustard
- 1/2 cup ketchup
- 1 tsp cumin
- 12-18 pickled jalapeño slices
Preheat oven to 350F. Cook and then crumble bacon, lightly cook onions (I added raw onion to my baked beans and they didn’t cook as much as I would’ve liked). Chop a small bunch of cilantro or use several cilantro cubes from the freezer. In a baking dish, add all of your ingredients and stir until well combined.
I waited until all ingredients were in the dish and then eyeballed the amount of jalapeños I added, about 12-18 jalapeño slices. They definitely pack a punch! If you want less spiciness, you could remove the jalapeños slices after baking. Bake (uncovered) for 30 minutes or until hot and bubbly.
This is a great side dish for summer and a yummy way to add beans to your diet. Serve these Spicy Baked Beans along with fajitas or at your next barbecue!