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Southwestern Baked Beans

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“This is something I came up with when I wanted to use some dried beans but didn't want to have the same old baked beans. I added the barley to get more healthy grains into my family, knowing the color of the black beans would mask it. There are only 4 of us so we ended up having over half of this left after dinner. The leftovers worked great for burrito filling and a vegetarian topping for nachos.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans for 6 hours or overnight. Drain and mix remaining ingredients in a 2qt casserole. Add enough water to be 1/2" above level of bean mixture. (this was to the top of my casserole dish).
  2. Cover with foil and bake at 375 about 3 hours. Be sure to check after an hour and again after the 2nd hour to see if more water is needed. I ended up adding maybe 1/2 - 1 cup more each time.
  3. This may also be done on the high setting of your slowcooker for 6-8 hours. I just didn't think far enough ahead to do mine that way.
  4. You can substitute dried pintos, or even great northerns, if you don't have black beans.

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