Mexican Baked Black Beans

Mexican Black Beans

The recipe for Mexican Baked Black Beans is literally taking a can of black beans and making magic out of it.

While we were in Costa Rica, I bought some regular old BBQ sauce for a BBQ Chicken pizza and had leftover sauce… not wanting to through it out, on one of our last nights, I added it to the black beans and allowed it to simmer for 10 minutes. The whole family LOVED the new bean dish 🙂 I knew I had to recreate it once we got home.

Now that we are all eating more out of our pantry and trying new ways to eat staples like beans, rice, grains etc.. This recipe will be a welcome addition to your weekly meal plan! It’s great for lunch, can be used in wraps, with eggs or with tortilla chips. 

WHAT YOU NEED

  • 1 can of black beans (or I have been using dried, note on how at the bottom)
  • 1 cup of broth or water
  • 1/2 cup dark brown sugar
  • 1/4 cup of ketchup
  • 1/2 large red onion (about 1 cup chopped onion)
  • 2 cloves of garlic
  • 1-2 tsp of chipotle pepper
  • 2 tbsp of Apple Cider Vinegar

WHAT TO DO

  1. Chop up the red onion and fry in a saucepan with a little olive oil and salt and pepper.
  2. After a few minutes, add crushed garlic and saute for 3-4 minutes or until the onion is soft and starting to brown.
  3. Now add the broth, ketchup, brown sugar, chipotle, and apple cider vinegar. Bring to a boil and mix well.
  4. Add the cooked beans and stir.
  5. Turn the heat down and simmer the beans in the sauce for 30 mins or until the sauce gets nice and thick.
  6. Serve with rice or in tacos, with eggs, or with tortilla chips or ___________ your favourite way to eat baked beans:) Garnish with cilantro.

Now, if you want to be extra resourceful, use dried beans! It’s not hard, it just takes some prep ahead of time. Soak the dried beans for at least 4 hrs (up to 24 hrs) and then drain. Cook in a large pot of water for 60-75 mins on a low simmer. Voila! The best black beans you’ve ever had.