New Mexican Baked Beans: A Taste of the Southwest

The aroma of New Mexican chile powder always transports me back to my grandmother’s kitchen in Santa Fe. She had a small, sun-drenched space where she’d patiently coax flavors from simple ingredients. Her baked beans were legendary, a smoky, comforting dish that warmed us from the inside out on chilly desert evenings. I remember sneaking spoonfuls straight from the baking dish, the sweet and savory flavors a perfect blend of tradition and love. This recipe is my attempt to recreate that magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8
• Dietary Type: Gluten-Free

Ingredients

• 4 slices bacon, diced
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 (15 1/2 ounce) cans great northern beans, rinsed and drained (or 3 cups cooked beans)
• 2 teaspoons New Mexico chile powder
• 1 1/2 cups prepared barbecue sauce
• 1/4 cup beer or 1/4 cup water
• 1/4 cup dark brown sugar, packed
• 1 teaspoon dry mustard

Equipment Needed

• Large skillet
• Paper towels
• 2 1/2 to 3 quart baking dish with a lid

Instructions

1. Begin by preparing the bacon. In a large skillet, sauté the diced bacon over medium heat until it is just brown and slightly crisp. This will render the fat and provide a delicious base flavor for the beans.
2. Once the bacon is cooked to your liking, remove it from the skillet and set it aside on paper towels to drain off any excess grease. This will help keep the beans from becoming too oily.
3. Now, remove all but about 1 tablespoon of the bacon drippings from the skillet. The rendered bacon fat is a key ingredient, contributing depth and richness to the final dish.
4. Add the chopped onion to the skillet and cook over medium heat until softened, approximately 5 minutes. Stir occasionally to ensure even cooking and prevent burning.
5. Add the chopped garlic and cook for 1 minute longer, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. In a 2 1/2 to 3 quart baking dish with a lid, place the rinsed and drained great northern beans. If you are using dried beans that you have cooked yourself, ensure they are tender but not mushy.
7. Add the sautéed onions and garlic to the baking dish, combining them with the beans.
8. Stir in the New Mexico chile powder, barbecue sauce, beer (or water), packed dark brown sugar, and dry mustard. Ensure all ingredients are well combined so the flavors meld evenly during baking.
9. Sprinkle the cooked bacon over the top of the bean mixture. This adds a salty, smoky crunch to the dish.
10. Cover the baking dish with the lid and bake in a preheated 325°F (160°C) oven for 45 minutes. Covering the dish helps retain moisture and allows the flavors to fully develop.
11. Uncover the baking dish and cook for about 15 minutes longer, or until the beans are bubbly and slightly thickened. This allows some of the liquid to evaporate and the top to brown slightly.

Expert Tips & Tricks

• For a deeper, smokier flavor, use smoked bacon.
• If you don’t have New Mexico chile powder, ancho chile powder is a good substitute. However, be mindful of the heat level, as ancho can sometimes be spicier.
• Adjust the amount of brown sugar to your liking, depending on the sweetness of your barbecue sauce.
• To make this dish ahead of time, prepare it up to the point of baking. Cover and refrigerate for up to 24 hours. Add an extra 15 minutes to the baking time to ensure the beans are heated through.
• If the beans become too dry during baking, add a little more beer or water.

Serving & Storage Suggestions

Serve these New Mexican Baked Beans hot as a side dish to grilled meats, burgers, or cornbread. They are also delicious on their own as a hearty vegetarian meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or bake in a preheated oven at 350°F (175°C) until warmed. You can also freeze the beans for longer storage (up to 2 months). Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	230 kcal	N/A
Total Fat	6.6 g	10%
Saturated Fat	2 g	9%
Cholesterol	7.7 mg	2%
Sodium	488.4 mg	20%
Total Carbohydrate	33.8 g	11%
Dietary Fiber	7.1 g	28%
Sugars	9.3 g	N/A
Protein	9.7 g	19%

Variations & Substitutions

• Vegetarian/Vegan: Omit the bacon and use a tablespoon of olive oil to sauté the onion and garlic. Consider adding a teaspoon of smoked paprika for a smoky flavor.
• Spicier: Add a pinch of cayenne pepper or a finely chopped jalapeño to the onion and garlic.
• Sweetener: Substitute maple syrup or honey for the brown sugar.
• Beans: Feel free to experiment with different types of beans, such as pinto beans or kidney beans.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: Yes, this recipe calls for canned great northern beans for convenience. Be sure to rinse and drain them well before using.

Q: What if I don’t have New Mexico chile powder?
A: A dark, rich chile powder like ancho chile powder can be used as a substitute. However, the flavor profile will be slightly different.

Q: Can I make this in a slow cooker?
A: Yes, you can sauté the bacon, onion, and garlic as instructed, then transfer everything to a slow cooker. Cook on low for 4-6 hours, or until the beans are tender and the flavors have melded.

Q: Do I have to use beer?
A: No, you can substitute water or chicken broth for the beer. The beer adds a subtle depth of flavor, but it’s not essential.

Q: How do I prevent the beans from drying out during baking?
A: Make sure the lid fits tightly on the baking dish. If you notice the beans are drying out, add a little more beer or water.

Final Thoughts

I hope this recipe brings a taste of the Southwest to your kitchen. Whether you’re a seasoned chef or a beginner cook, these New Mexican Baked Beans are a delicious and comforting dish that’s sure to please. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear how it turns out! These beans pair perfectly with grilled ribs or a simple green salad. Enjoy!