Spicy Baked Beans

Three different kinds of beans simmer in the crockpot with plenty of seasonings and hot sauce to make one of the easiest side dishes you can put on the table. These Spicy Baked Beans come together with barely five minutes of effort.

The first time I made these beans, my family devoured them in one meal. Serve them with Beer and Garlic Chicken and Memphis Coleslaw for an easy and tasty weeknight dinner.

Mexican Baked Beans

The inspiration for these Mexican baked beans hit me one day when I wanted to make baked beans, but I didn’t have any bacon in the house <gasp> and the ground beef was frozen.

My family is full of self-proclaimed meat-loving carnivores and it’s hard enough to get a meatless meal past them, let alone a new variation on a much-loved meat-filled baked beans recipe.

I decided to bump up the flavors in the beans and see if the added spices could compensate for the “missing” meat. Sure enough, with some added Mexican spices and a generous pour of hot sauce, my guys devoured these beans.

If you happen to have bacon on hand, I’m always in favor of adding it to the recipe. But these accidentally-vegetarian beans stand on their own as a terrific side dish for any meal.

Spicy Baked Beans Recipe

You’ll need the following ingredients to make this recipe:

• light red kidney beans
• great northern beans
• pork & beans
• onion
• brown sugar and molasses
• ketchup and dijon mustard
• Cholula hot sauce
• taco seasoning

To make these Mexican crock pot beans, add all of the ingredients to a slow cooker, then stir to combine. Cook on HIGH for 4-5 hours, or on LOW for 8-10 hours. Garnish with chopped fresh cilantro before serving, if desired.

While I love the simplicity of this slightly sweet and spicy baked beans recipe as written, it is also great with added meat. Feel free to add a pound of cooked ground beef, sausage, or bacon.

Slow Cooker Mexican Beans

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Spicy Baked Beans

If you adore the ease of making slow cooker Mexican beans, then I highly recommend you check out this recipe for Slow-Cooker Pork Carnitas. And, this is the Easiest, Tastiest Chili Recipe I’ve ever found.

I’ve got my eye on these Refried Beans to try soon. And, this Hot Bean Dip is a hit at every event I’ve taken it to.

For those who like the heat in this recipe for spicy baked beans, check out this Green Chile Macaroni and Cheese for more. It’s the perfect blend of creamy cheese and lingering heat.

The spicy ranch in this Southwest Chicken Salad is also fabulous. And, it is super simple to make.

{originally published 6/16/15 – recipe notes and photos updated 5/18/23}