Best Mexican Mole Baked Beans A1 Recipes

NEW MEXICAN BAKED BEANS

New Mexican Baked Beans image

These beans use New Mexican chile powder, a dark red, smoky powder. It is available in Mexican markets. You can substitute a dark, rich chile powder, like the ancho chile powder that is available in some supermarkets. Adapted from www.fiery-foods.com

Provided by mary winecoff

Categories Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 large onion, chopped
2 garlic cloves, chopped
2 (15 1/2 ounce) cans great northern beans, rinsed and drained (or 3 cups cooked beans)
2 teaspoons new mexico chile powder
1 1/2 cups prepared barbecue sauce
1/4 cup beer or 1/4 cup water
1/4 cup dark brown sugar, packed
1 teaspoon dry mustard

Steps:

Saute bacon in skillet until just brown and slightly crisp.
Remove and set aside on paper towel to drain.
Remove all but about 1 tablespoon drippings.
Add onion and cook over medium heat until softened, about 5 minutes.
Add garlic and cook 1 minute longer.
Place beans in a 2 1/2 to 3 quart baking dish with a lid.
Add the onions and garlic.
Stir in the chile powder, barbecue sauce, beer, brown sugar and mustard.
Sprinkle with bacon.
Cover and bake in a 325F degree oven for 45 minutes.
Uncover and cook about 15 minutes longer.

Nutrition Facts : Calories 230.3, Fat 6.6, SaturatedFat 2, Cholesterol 7.7, Sodium 488.4, Carbohydrate 33.8, Fiber 7.1, Sugar 9.3, Protein 9.7

BAKED BEANS MOLE

Baked Beans Mole image

My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 pound fresh chorizo, crumbled
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 large garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup salsa (medium or hot)
1 cup chili sauce
2 tablespoons honey
1 tablespoon instant coffee granules
1/2 teaspoon ground cinnamon
2 ounces chopped bittersweet or semisweet chocolate
Minced fresh cilantro

Steps:

Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 284 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 989mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 6g fiber), Protein 11g protein.

MEXICAN BAKED BEANS

Mexican Baked Beans image

Make and share this Mexican Baked Beans recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 57m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces canned pinto beans, drained and rinsed (reserve 2 tbsp. of the liquid)
4 ounces low-sodium tomato sauce
2 ounces sweet onions, finely chopped
2 fluid ounces mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno pepper, minced and seeded
3/4 teaspoon reduced-sodium Worcestershire sauce
1/8-1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, minced

Steps:

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.