Mexican Baked Beans

photo by True Texas photo by True Texas
photo by True Texas
photo by True Texas photo by True Texas
Ready In:




  • Preheat oven to 350F degrees.
  • In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well.
  • Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed.
  • Remove from oven; stir in cilantro and serve.

Questions & Replies

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  1. I really liked this recipe. The beans had a nice "kick" to them. If you don't like spicy food, omit the jalapenos.
  2. The only Mexican thing about this recipe is the pinto beans, jalapenos and cilantro. The rest of it is simply a foul version of Boston baked beans. I should have realized that before I made the recipe, but I was really hoping it would turn out for taco night. It didn't. I followed the instructions to the letter. It was pasty and gritty (yes, at the same time) as well as bitter. My kids hated it. I hated it. Even my human composter of a husband couldn't finish his portion. Genius kitchen recipes are generally well liked in my house. This one should be stricken from the list.
  3. These were really good. Not spicy enough for me. Next time will add more peppers. Thanks for the great recipe.
  4. Good alternative to regular baked bean. I'm always looking for something different with a Tex-Mex flare to go with a Mexican casserole. This time I served with Recipe #191502 and Recipe #225290. I was a bit confused about the size of beans, I've never seen an 8oz size can of bean, so I ended up using 2 cans of the 15 oz cans and one 8 oz can of tomato sauce.
  5. Prepared this dish for a large family feast and was happy with the finished product. I used the big cans of pinto beans found in the ethnic aisle of the grocery store. Liked the size and texture and will use them in other recipes. Was able to use garden fresh jalapenos and Walla Walla Sweet onions. Since my oven was loaded with enchiladas, I used my crock pot for the beans and just let them simmer for a couple of hours. Great texture, terrific compliment to the rest of the meal. This will stay on my list of favorites.


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