Tex-Mex Baked Beans

These Tex-Mex baked beans skip the molasses-and-bacon route and lean on cumin, oregano, and cayenne instead, with a trio of beans (navy, kidney, pinto) carrying the body of the dish. Sautéing the onion and both bell peppers in olive oil first is what builds the foundation flavor, raw peppers in a long bake go grassy and dull.

The hour in a covered casserole is what pulls everything together, the bean liquid thickens, the stewed tomatoes break down further, and the spices bloom in the heat. This is high-fiber and meat-free, a smart side for grilled chicken, tacos, or as a vegetarian main piled over rice.

The cayenne brings the heat at ¼ teaspoon, mild enough for kids but with room to push higher if you want it to bite.

Chef Tips

• Rinse and drain canned beans well, the canning liquid carries excess salt and a tinny taste that flattens the dish
• Use stewed tomatoes rather than diced or whole, the cooked-down texture is what gives these beans their saucy body
• Toast the cumin in the skillet with the peppers for 30 seconds before adding the beans, dry spices wake up faster in oil
• Cover the casserole tightly for the full hour, uncovered baking dries the beans into shoe leather
• Beans deepen overnight, make a day ahead and reheat covered in a low oven

Variations

• Swap one can of pinto for black beans for a darker, earthier mix
• Stir in 1 cup of corn kernels in the last 15 minutes for sweetness against the heat
• Top with crumbled cotija or sharp cheddar in the final 10 minutes for a melty crust