Baked Ancho Mexican Beans - If you like Mexican food then this recipe is for you. Beans are healthy and this casserole makes a perfect vegetarian recipe. Baked Ancho Mexican Beans might be new to you but I promise you’ll like them.
Your prep time and cook time total should not take more then 1 hour. That includes a few red wine breaks.
Potato Patch Recipes is glad to present to you this new vegetarian recipe.
How To Make Baked Ancho Mexican Beans
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
Optional 1 teaspoon salt
1 large onion, chopped
1 large clove garlic, chopped
3 tablespoons chopped canned green chiles
1/2 teaspoon dry mustard
1 teaspoon ancho chile powder
1 tablespoon molasses
2 tablespoons cider vinegar
1/2 cup tomato puree
Preheat the oven to 300F
Coat a 1 1/2 quart casserole with cooking spray.
Combine all of the ingredients in the casserole, cover, and bake for 30 minutes. Uncover and bake for 20 minutes longer, or until the casserole is bubbly.
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