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Baked Beans Latino

What is the occasion?:
Dinner
What kind of cook am I?:
Beginner
Cutting, chopping, etc. is gonna take...:
Under 15 minutes
I want food on the table in...:
More than 1 hour
Rate this recipe: Rating: 1 (4 votes cast)
Baked Beans Latino

Ingredients

  • 8 ounces dried pinto beans
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons vegetable oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 ( ) can SPAM® Classic, diced
  • 1/3 cup shredded Monterey Jack cheese

Directions

  1. Wash and pick over beans.
  2. In medium saucepan, combine beans, tomato sauce, oil, onion, garlic, salt and cumin. Completely cover beans with water. Bring to a boil; cover. Simmer, stirring occasionally, 1 1/4 to 1 1/2 hours or until beans are tender. Add water if necessary to keep beans covered while cooking.
  3. Heat oven to 350ºF.
  4. Transfer bean mixture to 1 1/2-quart casserole; mix in SPAM® Classic. Bake 40 minutes. Sprinkle with cheese; bake 5 minutes longer.

Ingredients

  • 8 ounces dried pinto beans
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons vegetable oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 ( ) can SPAM® Classic, diced
  • 1/3 cup shredded Monterey Jack cheese

Directions

  1. Wash and pick over beans.
  2. In medium saucepan, combine beans, tomato sauce, oil, onion, garlic, salt and cumin. Completely cover beans with water. Bring to a boil; cover. Simmer, stirring occasionally, 1 1/4 to 1 1/2 hours or until beans are tender. Add water if necessary to keep beans covered while cooking.
  3. Heat oven to 350ºF.
  4. Transfer bean mixture to 1 1/2-quart casserole; mix in SPAM® Classic. Bake 40 minutes. Sprinkle with cheese; bake 5 minutes longer.

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