• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Mexican Baked Beans Ala Beyond the Moon

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 lb Dried Great Northern beans
  • 2 tb Canola oil
  • 2 c Onions; chopped (2 large
  • -onions)
  • 6 lg Garlic cloves; peeled and
  • -minced
  • 1 md Jalapeno peppers; minced (1
  • -to 2)
  • 1 c Red bell pepper; chopped (1
  • -large pepper)
  • 1 c Green bell pepper; chopped
  • -(1 large pepper)
  • 2 tb Honey
  • 2 tb Blackstrap molasses
  • 2 tb Dijon mustard
  • 1 tb Worcestershire sauce)
  • 1 tb Tamari
  • 1 cn Tomato sauce; (28 ounces)
  • 1 ts Salt
  • 1 ts Ground cumin


Rinse and sort the beans, and soak them in 8 cups of water for 6 to 8 hours
or overnight.

Drain the beans, and put them in a large pot with 8 cups of fresh water.
Bring them to a boil, reduce the heat to a simmer, and cook, partially
covered, until tender, about 1 hour, stirring occasionally. Drain the
beans, and transfer them to a large baking dish.

Preheat the oven to 350 degrees.

Heat the oil in a skillet over medium heat. Saute' the onions, garlic,
jalapenos, and red and green peppers until tender, about 5 minutes.

Stir the cooked vegetables into the beans, along with the honey, molasses,
mustard, Worcestershire sauce, tamari, tomato sauce, salt, and cumin.

Bake, uncovered, for about 1 hour, until most of the liquid is absorbed and
the beans are bubbling around the edges. Serve hot.

Note: This recipe is a variation on Boston baked beans.

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