Southwestern Baked Beans

As you all know, I LOVE food; all kinds of foods from everywhere and all cultures. I also LOVE to travel, but traveling isn’t always as easy to do as cooking, so I travel through my food by cooking all different kinds of ethnic foods from all over the world, from every region.

Yesterday, I took you to the Middle East with my lamb and vegetable tagine Lamb And Vegetable Tagine. Today, I am back here at home, in the American Southwest, one of my favorite stops. Today I give you some Southwestern baked beans.

Baked beans are an American tradition, and there are so many different versions, all with their own unique characteristics. This particular version is baked beans with a bit of kick, just the way I like them too.

Southwestern cooking is a blend of Mexican, Native American and Cowboy influences that all come together perfectly to create its own style. Southwestern cooking is a time honored tradition of flavors that usually cooks things very slow. If you lead a busy life, as most of us do, we don’t always have the time to really cook in the traditional Southwestern style. Lucky for us, the slow cookers were invented to help alleviate some of the stress without compromising any of the flavors.

Chilies are a HUGE part of Southwestern cuisine, and there are many different varieties of chilies available too. And they all come in a variety of different forms. Jalapenos are a staple in our house. I use them all the time. Chipotle chilies are also kept in my pantry at all times. I also use a wide array of different dried chilies as well. These are my favorites, though I often use many other kinds of chilies too. When cooking with fresh chilies, the seeds are the part that contain most of the heat, so unless you want to set your mouth on fire, and many people do, I highly recommend removing the seeds before working with chilies. And be extra careful NOT to touch your eyes or face after. I tell you this from lots and lots of experience, though I still forget most of the time too and regret it after. 🙂 Also when cooking with chilies, fresh chilies get milder as they cook with time, but dried chilies like the heat, and the longer they are exposed to the heat, the higher their intensity level.

Other Southwestern staples include different kinds of cheeses, salsas, herbs, tortillas, beer, and of course beans. You can pretty much turn any dish into a Southwestern dish by adding any or all of these ingredients.

Many cultures eat a lot of beans, and there are many different bean recipes from all over the world, however, beans are a must for Southwestern cuisine. For most recipes, canned or dried beans are interchangeable. Obviously there are differences between the two, like canned beans are easier to use and require a lot less time, but they did not hold up their consistency, especially when slow cooked. Dried beans usually require a long soak, preferably overnight. But both options will add a heartiness and depth to whatever recipes you add them to.

Southwestern Baked Beans

This version of baked beans is very similar to Cowboy Beans, and has just enough heat to wake up the flavors and energize your meal a bit.

This time I made mine with Anasazi beans, but you can use any kind of dried beans you like. Each variety will bring something new to the recipe and to your table.

1 lb dried small beans of your choice

1 TBSP white vinegar

Cover your beans with enough water to completely cover them, add the vinegar and cover tightly. Let the beans soak overnight. When ready to use, drain and rinse well.

4-5 slices bacon, cut into 1 inch pieces, cooked

3-4 chipotle chilies with sauce, diced fine

1 onion, diced medium

1 jalapeno, diced fine

1-2 TBSP garlic

1/2 cup ketchup, though you could substitute salsa too

1 12-oz can of beer, any variety

1/4 cup firmly packed brown sugar

1 TBSP Dijon mustard

1 tsp cumin

salt & pepper to taste

2 TBSP fresh oregano or 2 tsp dried oregano

2-3 TBSP fresh cilantro, chopped

1 tsp chili powder

2 1/2 cups water

Combine everything together and mix well, then pour into the slow cooker and cover with the water.

Cook on high for about 4-5 hours, stir, then lower the temperature to medium-low and continue to cook for an another 3-4 hours. Your beans will be tender and most of the liquid will have evaporated and the whole house will be smelling oh so good.

When everything is cooked and ready, served it alongside your favorite Southwestern meal, though you can serve it along side anything, and it will instantly turn the whole meal into a Southwestern delight. I made chicken and vegetable enchiladas and rice. I topped my rice with the beans and a few avocado slices. !Esta mui delicioso!

Que tengas un gran dia y haz que todos los dias sean geniales or have a great day and make everyday great. Stay safe and stay well. ‘Til next time.