Best Mexican beans
It occurred to me that I make these beans all the time whether I use pinto or black beans. I often use dried beans but this recipe calls for canned. Anyway, they are spicy and tasty. I bake these for 30 minutes but they would warm in 5 minutes and be just fine if time is a concern.
Servings: 4
Equipment
- Baking dish with a lid
Ingredients
- 2 Cans Pinto or black beans Do not drain
- 1 Tsp Chili powder
- 1 Tsp Cumin
- 1 Tsp Garlic powder
- 1/2 Tsp Mexican oregano
- 1 Tsp Smoked paprika May sub smoked serrano pepper or chipotle
- 1 Small sweet onion
- 2 Serrano chili's
- Salt and Pepper to taste
Notes
This is a Snap Pea Sheep recipe.
Everyone has a bean recipe so I apologize if my recipe looks like yours. However I find that most beans have added oil, meat broth, bacon or something else that I do not wish to eat.
The baking gives them a better texture. Creamier than if I just warmed the beans on the stove. It's and easy recipe to just dump a can, spice it up and let it bake while you are off preparing something else.