SPICY CHORIZO BAKED BEANS

Spicy Chorizo Baked Beans (Mexican Baked Beans) is a unique, flavorful, and budget-friendly dish to add to your dinner rotation. This easy and delicious recipe brings together chorizo, beans, onion, garlic, and jalapenos to add a savory depth. Mexican baked beans have a hint of sweetness as well.

This hearty and comforting side dish recipe will quickly become a family favorite. Plus, most of the ingredients are pantry staples, so you don’t have to break the bank to make it.

I like to serve these baked beans with Southwest Skillet Blackened Chicken, Orange & Jalapeno Marinated Grilled Flat Iron Steak, Boston Butt or Slow Cooker Pulled Pork Tacos.

Spicy Chorizo Baked Beans

This classic side dish gets an unexpected twist from high-quality chorizo sausage, turning it into an easy, delicious, and memorable accompaniment to any main course. Not only is this dish packed with flavor from the smoky and spicy chorizo, but it also boasts a nutritional boost from the beans, making this side a tasty addition to any meal. Get ready to bring a little extra sizzle to the dinner table. Let’s dive into this classic dish with a spicy twist.

Spicy Chorizo Baked Beans is the perfect way to turn a simple dinner into an amazing meal.

What do I need to make Chorizo Baked Beans?

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

• Chorizo – pork or beef
• Onion
• Jalapenos – don’t like it spicy? Use a bell pepper
• Garlic
• Brown sugar
• Butter
• Tomato paste
• Cumin
• Smoked paprika
• Chili powder
• Onion powder
• Garlic powder
• Lime juice – freshly squeezed is best
• Pinto beans – canned or you can make your own
• Cilantro
• Cholula hot sauce – any vinegar-based hot sauce

Method for making baked beans

1. Heat the oven to 350°.
2. Cook the chorizo for 4 minutes. Add the onion, diced jalapeno, and garlic, and cook for an additional 4 minutes.
3. Stir in the brown sugar, butter, tomato paste, cumin, paprika, chili powder, onion powder, garlic powder, lime juice, and beans.
4. Pour into a 9×13-inch pan and place in the oven. Bake for 40 minutes, stirring occasionally. If it starts to dry out, add some chicken broth or a little water just till moist. Continue baking.
5. Remove and serve with sliced jalapeno, chopped cilantro, and hot sauce.

Tips

● I prefer Johnsonville chorizo. There is also a soy version if you prefer a vegan option.
● Serve this with any Mexican dinner, cookout, or Sunday dinner.

Storage

● Store leftovers in an airtight container in the refrigerator for up to 5 days.

While you’re here, I’d love for you to see some of my other recipes!

• Stovetop Bourbon Bacon and Sausage Baked Beans 
• Easy Slow Cooker Black Beans
• Fajita Seasoned Chicken Black Beans and Corn Stuffed Poblano Peppers
• Slow Cooker BBQ Beans 
• Baked Beans
• Southwest Creamy White Chicken Chili
• Slow Cooker Gluten Free Pinto Bean Recipe

I recommend either this baking dish (Amazon) or this one (Walmart).