Mexican Baked Beans

print recipe
email recipe
save recipe
add photo
add review
#48367

serves/makes:

ready in:
over 5 hrs

ingredients

2 cups dried white beans
water
3 jalapeno peppers, chopped
1 green or red bell pepper, chopped
1 onion, chopped
1 teaspoon garlic powder
OR
2 cloves garlic, minced
1 can (29 ounce size) crushed tomatoes
1 1/2 tablespoon chili powder
1 teaspoon cumin
1/4 cup molasses
salt and pepper, to taste

directions

Cover the beans with water and soak overnight.

In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour.

Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.

Preheat the oven to 375 degrees F.

Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed.

Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.