Mexican Baked Beans 

White baked beans to go with mexican foods, especially chicken dishes.

4 c navy beans
12 c water
1 T chicken base
1 t cumin
1 T salt
1 t brown sugar
1 large onion
2-3 heaping T garlic

Rinse beans.  Put beans and water in 5 qt allclad skillet.  Bring to boil and boil 2 minutes.  Turn burner off and let set for 1 hour, covered.  Simmer for about 15-30 minutes very gently, covered, until skins split when taken out of water and beans begin to get tender.  (If heated too long at this step, they will absorb too much plain water and not enough of the spices.)  SPOON AWAY SOME WATER UNTIL BEANS ARE NOT QUITE COVERED.   Add chicken base, cumin, salt, brown sugar, onion (put onion through blender), and garlic.  Bake in oven, covered, at 250* for about 6-7 hours.  Don't check them too often or stir too much.  May need to add salt to taste after cooking.  They will thicken and taste even better left over the next day!

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