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.
ONE YEAR AGO: Sweet Potato, Onion, Bell Pepper, and Sausage Hash
TWO YEARS AGO: Champagne Tomato Salads
THREE YEARS AGO: Simple Sautéed Summer Squash
FOUR YEARS AGO: Creamy Penne with Vegetables
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!