Southwest Baked Beans
Bursting with bold, smoky flavors, Southwest Baked Beans are a hearty, flavor-packed side dish that’s perfect for gatherings or weeknight dinners. Featuring a medley of pinto beans, black beans, and sweet corn, this dish is elevated with crispy bacon, sautéed peppers, onions, and aromatic spices like cumin and smoked paprika. A touch of chipotle in adobo sauce adds a delightful kick, while a hint of brown sugar balances the savory heat. Baked to bubbly perfection and optionally topped with melty cheddar cheese and fresh cilantro, these baked beans deliver a true taste of the Southwest. Ready in just over an hour, this one-dish wonder is ideal for barbecues, potlucks, or as a comforting addition to your dinner table. Keywords: Southwest baked beans, smoky baked beans recipe, chipotle baked beans, easy baked beans recipe, BBQ side dish ideas.
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Recipe Information
Ingredients
- 2 15-ounce cans canned pinto beans
- 1 15-ounce can canned black beans
- 1 15-ounce can canned sweet corn, drained
- 6 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce from chipotle peppers
- 1 15-ounce can tomato sauce
- 1 tablespoon brown sugar
- 1.5 teaspoons cumin powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional for topping)
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 2 tablespoons of bacon fat in the skillet.
Add the diced onion and bell pepper to the skillet with the bacon fat. Sauté for 5 minutes or until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to coat the vegetables with the spices.
Pour in the tomato sauce and stir to combine. Simmer the mixture for 5 minutes to allow the flavors to meld.
In a large mixing bowl, combine the pinto beans, black beans, sweet corn, cooked bacon, and the tomato sauce mixture. Stir well to evenly distribute the ingredients.
Transfer the bean mixture to a large oven-safe baking dish and spread it out evenly.
Bake in the preheated oven for 40 minutes, or until the beans are bubbling and heated through.
If desired, sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking to allow it to melt.
Remove from the oven and let rest for 5–10 minutes. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.3 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1221 mg | 26% | |
*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.
