What's a great barbecue without baked beans? Yet, as we prepare our grills for the annual Cinco de Mayo barbecue, traditional baked beans just doesn't seem like the right fit for the occasion. Of course, we could just open up a few cans of refried beans and call it a day, despite their blandness.
On the other hand, we could combine the greatness of southern-style baked beans with the vibrant flavors of Mexico to create a side dish that will truly compliment the holiday feast. These Mexican baked beans will do just that. You may actually find yourself never making baked beans any other way.
Serving Suggestion: Goes exceptionally well with these Grilled Mexican short ribs.
- 2 15-oz cans black beans, one can drained and rinsed
- 1 medium sweet onion, diced
- 1 jalapeño pepper (or more), finely chopped
- 2 garlic cloves, minced
- Zest of 1 lime
- Fresh squeezed juice of 1 lime
- 4 tablespoons molasses
- 2 tablespoons ketchup
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika or chipotle chile pepper
- In a large mixing bowl, combine all ingredients. Mix until well blended.
- Pour mixture into a Dutch oven or an 8-inch cast iron skillet.
- Prepare a grill for indirect grilling using medium heat (about 325-degrees F).
- Cover beans and place on the grate opposite the fire. Cover grill.
- Cook for 30 minutes. Uncover the beans and cook an additional 20 minutes while occasionally stirring.
- Remove from grill. Stir before serving. Adjust flavors per taste.
If cooking in an oven, preheat to 350-degrees F. Place beans in a casserole dish and cover. Bake for 20 minutes. Remove cover and bake an additional 10 minutes. Stir before serving.