Mexican Baked Beans
If you love recipes with baked beans, or just beans on toast you simply need to give our delicious Mexican Baked Beans recipe a go. Its as much comforting as it is delicious and guaranteed to bring delight!  In addition to the beans, we’ve gently cooked garlic, onion, bacon & our version of a Gran Luchito Chipotle Paste. It give this classic dish a lovely subtle spice and oodles of flavour. For a veggie/vegan version you can simply leave out the bacon.
This Mexican baked beans recipe makes the perfect side to either our Mexican Pulled Pork recipe or our pork meatloaf recipe.
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Prep time
10 mins
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Cook time
20 mins
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Total time
30 mins
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Ideal for
Breakfast -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 228 fat 2.8g saturates 0.8g carbs 26.7g sugars 2.7g fibre 12.7g protein 12.1g salt 0.43g
Found in the
Mexican Section
Ingredients
- 1 Onion, finely chopped
- 1 Clove of garlic, puréed
- 400g / 14 oz Tin of borlotti beans
- 1 teaspoon Dried oregano
- 1 Heaped teaspoon of Gran Luchito Chipotle Paste
- 2 tablespoon Tomato purée
- 50g / 2 oz Pancetta/bacon lardons, roughly chopped (leave out for vegetarian/vegan version)
- Salt and pepper to season
- Flat leaf parsley, finely chopped
- 2/4 Slices of crusty bread
How to make it
- Fry onion, garlic and Gran Luchito Chipotle Paste in a glug of olive oil over a low/medium heat until onion is nicely softened.
- Add bacon/pancetta and cook for about 10 minutes.
- Add borlotti beans and oregano.
- Stir in tomato purée and a splash of water. Cook for 5 mins.
- Add a knob of butter.
- Season with salt and pepper to taste.
- Toast some nice crusty bread.
- Serve on toast with parsley, parmesan and a drizzle of olive oil.
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How long will they keep?
Hi Julie, Mexican Baked Beans should be good for about 3-4 days when stored properly in an airtight container in the refrigerator. If you want to extend their shelf life, you can freeze them for up to 3 months. Just make sure to thaw them in the refrigerator before reheating. Enjoy!