Description
Tex-Mex Baked Beans are a hearty and flavorful dish that combines smoky bacon, tender pinto and kidney beans, sautéed vegetables, and a tangy BBQ sauce blend. This baked casserole is perfect as a side for barbecues, family dinners, or any gathering, delivering a delicious Tex-Mex twist on classic baked beans.
Ingredients
Scale
Main Ingredients
- 8 slices Bacon, cooked and cut into 1/2” pieces
- 2 tablespoons Bacon Grease
- 4 (15 oz) cans Pinto Beans, rinsed and drained
- 2 (15 oz) cans Kidney Beans, rinsed and drained
- 1 small Red Onion, diced
- 1 small Red Bell Pepper, diced
- 1 Jalapeño, seeded and diced
Sauces and Seasonings
- 1 1/2 cups BBQ Sauce
- 1/2 cup Ketchup
- 2 tablespoons Spicy Brown Mustard
- 2 tablespoons Minced Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (for garnish, optional)
- Cilantro (for garnish, optional)
Instructions
- Preheat and Cook Bacon: Preheat your oven to 350°F (175°C). In a large skillet, cook the bacon until crisp. Once cooked, set the bacon aside and reserve 2 tablespoons of the bacon grease in the skillet for later use.
- Sauté Vegetables: In the same skillet with the reserved bacon grease, add the diced red onions, red bell peppers, jalapeños, and minced garlic. Sauté the mixture for about 4 minutes or until the vegetables become tender and fragrant.
- Combine Ingredients: In a large casserole dish, combine the cooked bacon pieces, sautéed vegetables, rinsed and drained pinto and kidney beans, BBQ sauce, ketchup, spicy brown mustard, and salt. Stir thoroughly to ensure all ingredients are evenly mixed.
- Bake the Beans: Place the casserole dish in the preheated oven and bake for 45 minutes. This allows the flavors to meld and the beans to heat through thoroughly.
- Serve and Garnish: Remove the baked beans from the oven. Optionally, garnish with freshly ground black pepper and chopped cilantro before serving for added flavor and color.
Notes
- For extra smoky flavor, use smoked bacon.
- If you prefer a milder dish, reduce or omit the jalapeño.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- This dish pairs well with grilled meats or cornbread.
- Make sure to rinse beans well to reduce sodium and improve texture.