Spicy Baked Beans

Three different types of beans are cooked in the crockpot with lots of spices and hot sauce to make one of the easiest side dishes you can put on the table. These spicy baked beans come together with barely five minutes of effort.

The first time I made these beans, my family ate them in one meal. Serve them with garlic beer chicken and Memphis coleslaw for a light and delicious night-time dinner.

Mexican baked beans

The inspiration for these Mexican baked beans hit me one day when I wanted to make baked beans, but I didn’t have any bacon in the house and the ground beef was frozen.

My family is full of self-loving carnivores, and it’s hard enough to pass them a meatless meal, let alone a new variation on a much-loved meat-filled baked bean recipe.

I decided to increase the flavors with the beans and see if the additional spices could make up for the “missing” meat. Sure enough, with some Mexican seasoning and a generous dollop of hot sauce, my guys devoured these beans.

If you happen to have bacon on hand, I’m always in favor of adding it to the recipe. But the vegetarian bean accidentally stands on its own as a great addition to any meal.

Spicy baked beans recipe

To make this recipe you will need the following ingredients:

• Bright red kidney beans
• Great Northern Beans
• Pork and beans
• Onion
• Brown sugar and molasses
• Ketchup and Dijon mustard
• Spicy Cholula Sauce
• Taco seasoning

To make these Mexican pot beans, add all the ingredients to a slow cooker, then stir to combine. Cook on HIGH for 4-5 hours, or on LOW for 8-10 hours. Garnish with chopped fresh cilantro before serving, if desired.

Although I love the simplicity of the slightly sweet and spicy baked bean recipe as written, it’s also great with a side of meat. Feel free to add a pound of cooked ground meat, sausage or bacon.

Slow Cooker Mexican Beans

First is this 6 liter slow cooker with a locking lid. These pots are fantastic for transporting food. Mine went everywhere from church dinners to barbecues, game nights to Thanksgiving dinner. Fair warning though, these slow cookers get crazy hot. Low is closer to a simmer than a boil, the hot setting actually cooks. So trust me when I say HIGH is high.

My everyday slow cooker is this 8 quart Crockpot. This is my go-to device for cooking large roasts and large batches of chili. Fun fact: Did you know that a full 4-quart pot actually cooks slower than a half-full 8-quart pot?

Just to cook a few pounds of shredded chicken for enchiladas or other small recipes, that is The 3 liter version is perfect.

Thanksgiving has become a breeze since I mastered how to hold all the extras using these Medium sized slow cooker.

If you’re not a fan of the idea of ​​having more than one slow cooker at home, these are CrockPockets They are game changers when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6 quart crock pot, dividing it into two sections that are perfect for serving different side dishes or keeping taco filling hot for parties.

Spicy baked beans

If you adore the ease of making slow-cooker Mexican beans, then I highly recommend you check out this recipe for Slow-Cooker Pork Carnitas. And this is the easiest and tastiest chili recipe I’ve ever found.

I have my eye on these Renewed beans try soon And, hot bean dip is a hit at every event I’ve taken it to.

For those who like the heat in this spicy baked bean recipe, check out this green chile macaroni and cheese for more. It’s the perfect blend of creamy cheese and lingering heat.

The spicy ranch in this Southwestern chicken salad is also great. And yes, it’s super simple to make.

{Originally published 6/16/15 – Recipe notes and photos updated 5/18/23}