Tested till perfect Jalapeño Baked Beans
Jalapeño Baked Beans
Photography by Leila Ashtari

Jalapeño Baked Beans

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Stand: 1 hour
  • Cook time 2 hours
  • Portion size 10 to 12


  • 1 lb 1lbdried pinto beanspinto beans
  • 2 2white onionwhite onions, chopped
  • 6 6slices bacon, chopped
  • 4 4jalapeno pepperjalapeno peppers, seeded and finely chopped
  • 5 5cloves garlic, minced
  • 1 cup 1cupchopped fresh coriander
  • 2 cups 2cupsdark beer
  • 1 cup 1cupchopped canned tomatoes or ripe tomatoes
  • 1-1/4 tsp 1-1/4tspsalt
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Place beans in saucepan; pour in enough water to cover by 3 inches(8 cm) and bring to boil. Boil for 5 minutes; remove from heat. Cover and let stand for 1 hour. (Or soak overnight in three times their volume of water.) Drain beans.

In large saucepan, bring beans, 10 cups (2.5 L) water and half of the onions to boil. Reduce heat to medium; simmer, adding more water if necessary to keep beans covered, until beans are tender, 1 to 1-1/2 hours. Set aside.

In large saucepan or Dutch oven, fry bacon over medium-high heat until fat begins to render, 2 to 3 minutes. Add remaining onions; fry until lightly browned, about 8 minutes.

Add jalapeño peppers, garlic and coriander; fry for 2 minutes. Add beans with liquid, beer, tomatoes and salt; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 45 to 60 minutes.

Nutritional Information Per each of 12 servings: about

cal 214 pro 10g total fat 6g sat. fat 3g
carb 31g fibre 9g chol 8mg sodium 348mg

% RDI:

calcium 6 iron 21 vit A 2 vit C 15
folate 79
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