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.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Slow Cooker Mexican Baked Beans
- 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 ¼ 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
- Stir together all the ingredients in a crock-pot. Cook on HIGH for 4-5 hours or on LOW for 8-10 hours. Enjoy!
ONE YEAR AGO: Sweet Potato, Onion, Bell Pepper, and Sausage Hash
TWO YEARS AGO: Champagne Tomato Salads
FOUR YEARS AGO: Creamy Penne with Vegetables
9 Comments Leave a comment or review
Big Dude says
They look delicious Mary.
We always "doctor up" our baked beans…like your spin on it. Definitely will be giving these a try 🙂
I never get tired of beans and I really like the South of the Border spin you put on these.
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,
Yum! Thanks for the recipe. I make a double batch and freeze them.
Mary Younkin says
I’m glad you love them, Amy!
Oh dang! These hit such an awesome note! Great ratios of flavor, sweetness and spice, letting the subtle bean come through at the end. I used sriracha because that’s what we had, and it was delicious, but I think cholula would be even better.
Mary Younkin says
I am so glad you enjoyed that flavor balance. Cholula would be perfect too!