Southwestern Chipotle Baked Beans
Bold, smoky, and bursting with flavor, Southwestern Chipotle Baked Beans are the ultimate crowd-pleaser for your next meal or gathering. This hearty dish combines black beans and pinto beans with the rich, spicy kick of chipotle peppers in adobo sauce, balanced by a touch of dark brown sugar and apple cider vinegar for a subtle sweetness. Layered with aromatic spices like smoked paprika, cumin, and chili powder, these baked beans are perfectly slow-cooked in a savory tomato sauce for maximum depth of flavor. Ready in under an hour, this one-skillet recipe is both easy and versatile, served as a flavorful side dish or a protein-packed vegetarian main course. Garnish with fresh cilantro for a bright, fresh finish, and enjoy the bold taste of the Southwest in every bite!
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Recipe Information
Ingredients
- 3 cups canned black beans
- 3 cups canned pinto beans
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 1.5 cups tomato sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped chipotle peppers and adobo sauce, stirring to combine.
Pour in the tomato sauce, dark brown sugar, apple cider vinegar, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
Add the black beans and pinto beans to the skillet, gently folding them into the sauce until evenly coated.
Bring the mixture to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.
Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 30 minutes.
Remove from the oven and let the baked beans cool slightly before serving.
Garnish with freshly chopped cilantro if desired, and serve warm as a side dish or main course.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7555 mg | 328% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 97.2 g | 347% | |
| Total Sugars | 49.1 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5218 mg | 111% | |
*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.
