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Baked Ancho Mexican Beans – If you like Mexican food then this recipe is for you. Beans are healthy and this casserole makes a perfect vegetarian recipe. Baked Ancho Mexican Beans might be new to you but I promise you’ll like them.

Your prep time and cook time total should not take more then 1 hour. That includes a few red wine breaks.

Potato Patch Recipes is glad to present to you this new vegetarian recipe.

How To Make Baked Ancho Mexican Beans


  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • Optional 1 teaspoon salt
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 3 tablespoons chopped canned green chiles
  • 1/2 teaspoon dry mustard
  • 1 teaspoon ancho chile powder
  • 1 tablespoon molasses
  • 2 tablespoons cider vinegar
  • 1/2 cup tomato puree

Cooking Directions

  • Preheat the oven to 300F
  • Coat a 1 1/2 quart casserole with cooking spray.
  • Combine all of the ingredients in the casserole, cover, and bake for 30 minutes. Uncover and bake for 20 minutes longer, or until the casserole is bubbly.

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