Southwestern Baked Beans Recipe
Southwestern Baked Beans Recipe photo by Taste of Home
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Southwestern Baked Beans Recipe

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Three kinds of beans and a host of seasonings make this version of baked beans a winner. Southwest flavors dominate in this dish that's perfect with grilled chicken. Leslie Adams - Springfield, Missouri
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 12 servings


  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
  • 1 large onion, chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Nutritional Facts

3/4 cup: 178 calories, 0 fat (0 saturated fat), 0 cholesterol, 502mg sodium, 35g carbohydrate (12g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable.


  1. In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture.
  2. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through. Yield: 12 servings.
Originally published as Southwestern Baked Beans in Healthy Cooking August/September 2008, p17

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lateshift32 User ID: 7344374 68003
Reviewed Aug. 6, 2013

"It was quite the twist. I think we would have liked it if they weren't so sweet. It was just weird."

KarenLiz User ID: 2217422 154585
Reviewed Dec. 22, 2009

"This recipe was so absolutely delicious! I love the sweet and tangy sauce. One substitution I made was garbonzo beans for the northern beans because thats what I had on hand. I made it up and ate it for a warm comforting lunch all week. I will be definitely be making this again... and again."

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