Mexican Beans

5 minutes 2 hours 6 servings

Baked beans with a twist. Serve these Mexican beans as a main over rice, tuck them into burritos, or serve them alongside a Mexican fiesta.

Featured products


  • 400g Epicure Red Kidney Beans, soaked overnight
  • 1 onion, chopped 
  • 1 jalapeño, seeded and diced
  • 2 tsp Epicure Chopped Garlic
  • 4 tsp cumin 
  • 3 tsp smoked paprika
  • 2 tsp dried oregano 
  • 2 tins Epicure Chopped Tomatoes w/Garlic
  • 2 bay leaves
  • 2 tsp salt

The recipe Mexican Beans Kitchen Mode

  • 1

    Rinse soaked beans and pop into a pot. Cover with water and simmer for 45 mins, then drain and rinse.

  • 2

    Cook onion in a splash of oil until softened. Add jalapeño and garlic, and cook for one min. Add cumin, paprika and oregano, stir until fragrant.

  • 3

    Tip in tomatoes, along with 2 tins of water, bay leaves, salt and prepared beans. Bring to a simmer and cook for 45 mins, until beans are tender.