Mexican Baked Beans

Name: Mexican Baked Beans
Yield: 6
Cuisine: Mexican
Ingredients: white beans; water; jalapeño pepper; green bell peppers; onions; garlic powder; tomatoes, canned, crushed; chili powder; cumin; molasses; salt and black pepper

Submitted by Missy2

Ingredients

CUPS WHITE BEANS
dried

X WATER *

EACH JALAPEÑO PEPPER
chopped *

EACH GREEN BELL PEPPERS
or red, chopped

EACH ONIONS
chopped

TEASPOON GARLIC POWDER
or 2-3 minced cloves

OUNCES TOMATOES, CANNED, CRUSHED

1 ½

TABLESPOONS CHILI POWDER

TEASPOON CUMIN

CUP MOLASSES

X SALT AND BLACK PEPPER
to taste *

Directions

Cover the beans with water and soak overnight.

In the morning, drain the beans and cover with fresh water.

Bring to a boil, then simmer for about an hour.

Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan. ) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.

Preheat the oven to 375℉ (190℃).

Drain the beans and place them in a large casserole dish.

Pour the tomato mixture over, and stir gently until beans and sauce are mixed.

Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft.