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Mexican Baked Beans

by:
October 14, 2015
5
1 Ratings
Photo by saltsole.com
  • Serves 8
Author Notes

This baked bean recipe is a staple at our place, we make it at least once a month and then freeze the leftovers.

Top 3 reasons why we love cooking with pinto beans, they are a source of...
- iron
- protein
- fiber (fiber contributes to healthy digestion, controls blood sugar levels and helps lower the risk of heart disease)

A food switch that works for us...a few years ago we ate hamburger meat a little too much (umm I mean a lot too much) the saturated fat was not doing us any good. These beans have been the perfect healthy alternative to this old habit.

We use these beans all kinds of ways...
- on there own as the protein portion of a meal
- in cute little slider bean joes (its a play on sloppy joes)
- as a nacho dip (mash up with the back of a fork) add some fresh cilantro, yum! —saltsole.com

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Ingredients
  • 2 cups pinto beans (soaked for 24 hours)
  • 6 ounces tomato paste (156 ml)
  • 3 cups water
  • 1 tablespoon himalayan salt
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1/2 teaspoon chilli flakes (if you like things real spicy add more)
  • 1 tablespoon maple syrup
  • 1 tablespoon fancy molasses
  • 2 tablespoons apple cider vinegar
Directions
  1. Soak the pinto beans for 24 hours or and rinse a couple of times during the soaking
  2. Throw everything in the slow cooker and give it a good stir
  3. Cook at low for 10 hours or on high for 5 hours.
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1 Review

Write a Review
Laceymay129 December 20, 2020
I made these by soaking beans overnight, cooking in pressure cooker w/just water and few tbl oil for 6 minutes, then put all ingredients in slow cooker for overnight on low. I didn't have molasses so substituted honey - turned out great! Put over baked potatoes and topped with cheddar and sour cream for a meal. I will make again, very tasty!!