Enjoy Cinco de Mayo this Year
May is here and in just a few short days Cinco de Mayo will be celebrated by many individuals.
Like other friends in the United States, our family enjoys having a designated day to provide a reason to eat favorite Mexican dishes.
Yes, for my boys, it is all about the food!
This shop, Celebrating Cinco de Mayo this Year, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias
My busy schedule means that some menu options are not as likely to be made from scratch.
That’s where the taquitos and tamales from Delimex come in incredibly handy.
I know that a quick run to our local Walmart will have me set up with a variety of options all of which are made from time-honored recipes.
Cooking the taquitos and tamales is a simple task.
The taquitos can bake in the oven while you steam the tamales on the stovetop.
I just time them to finish close together so everything is hot and ready for enjoyment.
While they are cooking, I can prepare Mexican rice to serve as a side and sip on my lemonade in anticipation of the feast ahead.
Knowing how much my family loves beans, I decided to start working on a recipe for Mexican Baked Beans that can be made as another filling side dish for my hungry brood.
I can either make them in a crockpot so that they simmer all day long.
Or, I can speed things up with the use of the pressure cooker.
For our recent meal, I opted for the fast method and couldn’t have been more pleased with how easy they are to make.
I just kept the beans simmering on the stovetop while everything else cooked.
Mexican Baked Beans
Ingredients
- 1 lb. pinto beans
- 3 cloves garlic, minced
- 1 onion, diced
- 2 slices bacon, chopped
- 2 cans diced tomatoes
- 1 Tbsp. jalapenos, minced
- 2 Tbsp. tomato paste
- 3 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1 Tbsp. semi-sweet chocolate chips
Instructions
- Soak beans (either overnight or by boiling for 5 minutes and allowing to sit for an hour) and drain.
- Saute onion and garlic until slightly golden.
- Add chopped bacon, diced tomatoes, jalapenos, chili powder and cumin. Cook for another minute.
- Add beans to the pot with enough water to cover.
- If using a pressure cooker: make sure the water is below the maximum fill line. Following manufacturer instructions, get up to temp and then cook for 14 minutes. Allow to naturally cool before opening.
- If using a slow cooker, cook on high for 4 to 6 hours.
- Once the beans are done cooking, add the tomato paste and chocolate chips. Stir until both are incorporated.
- Remove between 1/2 to 1 cup of the beans and place into a bowl. Using a fork, smash the beans until you have a paste. Add them back to the pot and stir well.
Notes
I am considering the addition of chopped cilantro to help make the beans pop a bit more. The chocolate chips can be left out, however I find they add a particular depth to the dish.
Shortly after we began eating, one of the boys discovered that the Mexican Baked Beans make for a wonderful dip when eating the taquitos.
So, that’s just what I did with mine.
Looking for more ideas?
Check out DelimexFiesta.com to see what else you can do for Cinco de Mayo this year.
I know that I will be checking it out for our own future Mexican dinner nights.
Does your family celebrate Cinco de Mayo, either at home or out in the community?
What is your favorite Delimex product?
What a great idea! We like to serve beans with Delimex foods, but usually go with black beans. Next time, we’ll try these! #client
I almost forgot about Cinco de Mayo! We try to do something special to celebrate every year. Hubby loves taquitos, so this may be the route we go!
OMYumminess! Those Mexican Baked Beans look absolutely amazing! I’ll definitely be making this real soon! Thanks!
Using the taquitos to dip in the beans is a great idea! We are planning Mexican pizza for Cinco de Mayo this year – festive but easy.
These look delicious!
These sound perfect to serve for Cinco De Mayo! I have never heard of Mexican baked beans.