Mexicanbakedbeans Recipes

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MEXICAN BEANS



Mexican Beans image

Wonderful Mexican beans to serve as a side dish with your meal.

Provided by sheilamichael

Categories     Side Dish     Beans and Peas

Time 4h20m

Yield 24

Number Of Ingredients 7

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Steps:

  • Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  • In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  • Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g

NEW MEXICAN BAKED BEANS



New Mexican Baked Beans image

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

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

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

MEXICAN BAKED BEANS



Mexican Baked Beans image

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

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

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.

CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC



Classic Mexican Fried Beans with Onions and Garlic image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

2 tablespoons vegetable oil, lard, bacon or chorizo drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained, seasoned cooked beans, slightly warm
Salt, to taste
1/2 cup crumbled Mexican queso fresco, queso anejo, pressed, salted farmers cheese, dry feta or Parmesan, for garnish
Tortilla chips, for garnish

Steps:

  • In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

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