New Mexican Baked Beans
Experience the bold, smoky flavors of the Southwest with New Mexican Baked Beans, a hearty dish that brings pinto beans to life with roasted Hatch green chiles, crispy bacon, and a rich, spiced sauce. Slow-cooked to perfection in a savory blend of tomato paste, molasses, and smoky chipotle chili powder, this one-pot comfort food is infused with layers of flavor thanks to aromatic onion, garlic, and earthy spices like cumin and paprika. Perfect for feeding a crowd, this recipe takes its time in the oven to ensure the beans are tender and the sauce is irresistibly thick and flavorful. Garnished with fresh cilantro, these baked beans are a versatile side dish or a satisfying main course, ideal for any barbecue, potluck, or cozy family dinner.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 4 medium Hatch green chiles (roasted and diced)
- 6 slices bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 0.5 teaspoon chipotle chili powder
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 6 cups water
- 1 cup chicken or vegetable stock
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse and sort through the dried pinto beans, discarding any debris. Place the beans in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and rinse before using.
Preheat your oven to 325°F (163°C).
In a large, oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and cook in the bacon fat for 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, molasses, and brown sugar. Cook for 2 minutes, allowing the mixture to caramelize slightly.
Add the soaked and drained pinto beans to the pot, followed by the roasted and diced Hatch chiles, apple cider vinegar, smoked paprika, cumin, ancho chili powder, chipotle chili powder, salt, and black pepper. Stir to combine.
Pour in 6 cups of water and 1 cup of stock, ensuring the beans are fully submerged. Bring the mixture to a gentle boil.
Remove from heat, cover with a heavy lid, and transfer the pot to the preheated oven.
Bake the beans in the oven for 2.5 to 3 hours, stirring every hour, until the beans are tender and the sauce has thickened to your preference.
Remove the pot from the oven and stir in the reserved crispy bacon. Taste and adjust seasoning with additional salt or vinegar, if needed.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 64.4 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4234 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
