Spicy Southwest Baked Beans
Bold, smoky, and delightfully spicy, these Spicy Southwest Baked Beans are the perfect side dish to elevate any gathering or BBQ. Packed with hearty pinto and black beans, vibrant red bell peppers, and a kick of heat from jalapeño and cayenne, this dish is a flavor-packed fusion of southwest spices. A base of crispy bacon and sautéed aromatics like onion and garlic adds depth, while fire-roasted tomatoes and a touch of brown sugar create a rich, savory-sweet sauce. Baked to perfection and garnished with fresh cilantro, these beans are a crowd-pleaser that’s equally satisfying as a vegetarian-friendly meal (just omit the bacon!) or a savory accompaniment to grilled meats. Ready in under an hour and bursting with bold flavors, this recipe is your go-to for easy, irresistible southwest comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices bacon
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 1 medium (seeded and diced) jalapeño pepper
- 3 large (minced) garlic cloves
- 3 15-oz cans (drained and rinsed) canned pinto beans
- 2 15-oz cans (drained and rinsed) canned black beans
- 1 15-oz can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 0.25 cup (chopped, for garnish) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet, crumble it, and set it aside. Leave about 2 tablespoons of the bacon grease in the skillet.
Add the diced onion, red bell pepper, and jalapeño pepper to the skillet. Sauté over medium heat until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the pinto beans, black beans, fire-roasted diced tomatoes (do not drain), tomato paste, and water to the skillet. Stir to combine.
Mix in the brown sugar, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a simmer, then remove it from the stovetop.
Cover the skillet or Dutch oven with a lid (or aluminum foil if using an oven-safe dish without a lid) and transfer it to the preheated oven.
Bake uncovered for 30-35 minutes, or until the sauce has thickened and the flavors are well combined.
Remove the dish from the oven and allow it to cool slightly before serving.
Garnish the baked beans with crumbled bacon and chopped fresh cilantro before serving for an extra layer of flavor.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 10238 mg | 445% | |
| Total Carbohydrate | 465.8 g | 169% | |
| Dietary Fiber | 162.9 g | 582% | |
| Total Sugars | 52.3 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1058 mg | 81% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 9740 mg | 207% | |
*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.
