Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
Mexican Baked Beans
These baked beans go well with any style of food.
I’ve had Mexican bean dishes of several varieties, yet I’ve never seen Mexican baked beans. Do they have them? I love baked beans. I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish. Therefore, I created one. The result was fantastic! I may be breaking ties with my normal baked bean recipes.
Mexican Baked Beans
Author: Gary Glen
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4-6
Beans go so well with Mexican food, but these Mexican baked beans go exceptionally well.
Ingredients
- 2 15-oz cans black beans, one can drained and rinsed
- 1 medium sweet onion, diced
- 1 jalapeño pepper, finely chopped
- 2 garlic cloves, minced
- Zest of 1 lime
- Fresh squeezed juice of 1 lime
- 4 tablespoons molasses
- 2 tablespoons ketchup
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika or chipotle chile pepper
Instructions
- In a large mixing bowl, combine all ingredients. Mix until well blended.
- Pour mixture into a Dutch oven or an 8-inch cast iron skillet.
- Prepare a grill for indirect grilling using medium heat (about 325-degrees F).
- Cover beans and place on the grate opposite the fire. Cover grill.
- Cook for 30 minutes. Uncover the beans and cook an additional 20 minutes.
- Remove from grill. Stir before serving.
If cooking in an oven, preheat to 350-degrees F. Place beans in a casserole dish and cover. Bake for 20 minutes. Remove cover and bake an additional 10 minutes. Stir before serving.
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