Mexican Baked Beans are sweet and slightly spicy, filled with three different kinds of beans and plenty of spices. This recipe comes together with barely five minutes effort. The first time I made these beans, my family devoured them in one meal. Serve these beans with Beer and Garlic Chicken and Memphis Coleslaw for an easy and tasty weeknight dinner.
Kitchen Tip: I use this Crock-Pot to make this recipe.
Slow Cooker Mexican Baked Beans
Servings: 10 -12 servings
Ingredients
- 2 14-ounce cans light red kidney beans, drained
- 2 14-ounce cans great northern beans, drained
- 2 14-ounce cans Pork & Beans, do not drain
- 2 small onions diced small, about 1 1/4 cups worth
- 1/2 cup light brown sugar
- 1/2 cup ketchup
- 1/4 cup molasses
- 3 tablespoons Cholula hot sauce
- 2 tablespoons dijon mustard
- 2 tablespoons Mexican Spice Mix or taco seasoning
Instructions
- Stir together all the ingredients in a crock-pot. Cook on HIGH for 4-5 hours or on LOW for 8-10 hours. Enjoy!
Notes
While I love the simplicity of this baked beans recipe as written, it is also great with added meat. Feel free to add a pound of cooked ground beef, sausage, or bacon.
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Big Dude says
They look delicious Mary.
Correen says
We always "doctor up" our baked beans…like your spin on it. Definitely will be giving these a try 🙂
Chris says
I never get tired of beans and I really like the South of the Border spin you put on these.
AiJen says
This is very similar to our abuela's frijos dulce. Same beans, onion, ketchup, brown sugar, and molasses. our other ingredient is diced jalapeno. so,so,good!
Brenda Ballinger says
Which white beans do I use, Kidney, Great Northern, or Cannelini? Thank you,
Amy says
Yum! Thanks for the recipe. I make a double batch and freeze them.
Mary Younkin says
I’m glad you love them, Amy!