mexican baked beans

These Mexican Baked Beans with Chorizo are smoky, sweet, and spicy! This gluten free recipe makes a TON, and it's freezable. Serve as a side at your next BBQ, piled on toast, or with fried eggs for brunch.

Mexican Baked Beans with Chorizo

Pork Chorizo (such as Cacique®)

onion (diced)

jalapeño peppers (seeds and ribs removed, finely diced)

garlic (minced)

smoked paprika

chili powder

cumin

kosher salt (plus more if needed)

tomato paste

molasses

brown sugar (packed (light or dark is fine))

apple cider vinegar

pinto beans (four small cans, drained and rinsed)

water

cilantro (plus more for serving)

lime

Preheat oven to 350 degrees F.

In a dutch oven&nbsp;(or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).

Add the onions and jalapeño peppers. Sauté until softened and browned&nbsp;(about 3 minutes).

Add the two cloves of minced garlic. Sauté until fragrant&nbsp;(about 30 seconds).

Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.

Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.

Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup)&nbsp;and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).

Add the four cans of drained and rinsed pinto beans and water (1/2 cup)&nbsp;and stir.

Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.

Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.

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Mexican Baked Beans with Chorizo

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