Spicy Jalapeño Baked Beans

These homemade, one-pot Spicy Jalapeño Baked Beans will be the hit of your party! Diced jalapeños and cayenne add a delicious kick to this sweet and smoky vegetarian baked beans recipe. Serves 6 in about an hour and can easily be doubled or tripled to serve larger crowds.

Course Side Dishes

Cuisine American

Keyword baked beans, barbecue, beans, from scratch, homemade, jalapeño, side dish

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 82

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

3/4 teaspoon olive oil extra light
1/2 cup yellow onion diced
1 jalapeno pepper diced (seeded for less heat)
3 cloves garlic minced
1/2 cup ketchup
3 tablespoons molasses
1/2 teaspoon liquid smoke
2 tablespoons dark brown sugar
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/2 teaspoon dry mustard
1/4 to 1/2 teaspoon cayenne pepper
2/3 cup water plus more as needed
32 ounces canned great northern beans rinsed and drained

US Customary - Metric

Instructions

Add oil, onions, jalapeño and garlic with a pinch of kosher salt to a 2.5 to 3.5 quart dutch oven. Heat on medium-low, stirring occasionally and cooking until tender. About 8 minutes.
Next add ketchup, liquid smoke, molasses, sugar, chili powder, 3/4 teaspoon kosher salt, dry mustard, cayenne and water. Stir to combine.
Add in beans, stir and bake uncovered on the middle rack of your oven for 1 hour, stirring halfway.
Remove cool slightly before serving.

Notes

If you're not avoiding meat, try cooking up a few strips of diced bacon and then sauté the onions, pepper and garlic in about a teaspoon of bacon fat. Adding the bacon back in right before baking.

Nutrition