12 Spicy Texas Style Baked Beans Delights

There’s nothing quite like the bold flavors of Texas to spice up your mealtime, and our roundup of 12 Spicy Texas Style Baked Beans Delights is here to prove just that. Whether you’re craving comfort food with a kick or looking to impress at your next barbecue, these recipes promise to deliver. So, grab your apron and let’s dive into a world where beans are anything but boring!

Spicy Texas Style Baked Beans with Bacon

Feeling the warmth of the kitchen on a quiet morning, there’s something deeply comforting about the slow simmer of beans, the sizzle of bacon, and the gentle heat of spices mingling together. This dish, with its roots in Texas tradition, brings a hearty, smoky sweetness that’s perfect for any gathering or a solitary meal.

Ingredients

• a couple of slices of thick-cut bacon, chopped
• a can (15 oz) of pinto beans, drained and rinsed
• a splash of apple cider vinegar
• a quarter cup of brown sugar
• a tablespoon of tomato paste
• a teaspoon of smoked paprika
• a pinch of cayenne pepper
• half a cup of water

Instructions

1. Preheat your oven to 350°F, letting it warm up while you prepare the ingredients.
2. In a skillet over medium heat, cook the chopped bacon until it’s crispy, about 5 minutes. Tip: Save the bacon grease for an extra flavor boost in other dishes.
3. Transfer the bacon to a baking dish, leaving a bit of grease in the skillet for the next step.
4. Add the pinto beans to the skillet, stirring them around to coat lightly in the bacon grease, then pour them into the baking dish with the bacon.
5. In a small bowl, whisk together the apple cider vinegar, brown sugar, tomato paste, smoked paprika, cayenne pepper, and water until smooth. Tip: Adjust the cayenne to control the heat level to your liking.
6. Pour the mixture over the beans and bacon in the baking dish, stirring gently to combine everything evenly.
7. Bake uncovered for 45 minutes, or until the sauce has thickened and the top is slightly caramelized. Tip: Check halfway through to stir and ensure even cooking.

Digging into these baked beans, you’ll find a perfect balance of smoky, sweet, and spicy, with the bacon adding a crispy texture contrast. Serve them alongside grilled meats or spooned over a baked potato for a comforting meal that feels like home.

Texas Style Baked Beans with Jalapenos

Lingering over the stove on a quiet afternoon, there’s something deeply comforting about the slow simmer of beans, the way their aroma fills the kitchen with promises of warmth and spice. This dish, with its bold jalapenos and smoky undertones, is a humble homage to Texas traditions, perfect for those moments when you crave a touch of heat and a lot of heart.

Ingredients

• 2 cups of dried pinto beans, because nothing beats the texture of beans you’ve soaked yourself
• a splash of olive oil, just enough to coat the bottom of your pot
• 1 large onion, diced, for that sweet, caramelized base
• 3 cloves of garlic, minced, because garlic is life
• a couple of jalapenos, sliced, seeds and all if you like it fiery
• 1/2 cup of brown sugar, for that deep, molasses-like sweetness
• 1/4 cup of apple cider vinegar, to cut through the richness
• 1 tbsp of smoked paprika, because smoke is the soul of Texas
• 4 cups of water, to get those beans tender
• salt, to wake up all those flavors

Instructions

1. Soak the pinto beans overnight in plenty of water. They’ll plump up, promising creaminess in every bite.
2. Drain the beans and set them aside. Heat the olive oil in a large pot over medium heat, then add the onion. Cook until translucent, about 5 minutes, stirring occasionally.
3. Add the garlic and jalapenos to the pot, cooking for another minute until fragrant. Tip: don’t rush this step; letting the garlic toast slightly deepens the flavor.
4. Stir in the soaked beans, brown sugar, apple cider vinegar, smoked paprika, and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, checking occasionally to ensure the beans are always covered with liquid. Tip: If the pot looks dry, add a splash more water.
5. After 2 hours, remove the lid and continue simmering for another 30 minutes to thicken the sauce. The beans should be tender but not mushy. Tip: Taste a bean to check for doneness; it should be creamy inside.
6. Season with salt to taste, then let the beans sit off the heat for 10 minutes. They’ll absorb the flavors even more during this rest.

The beans emerge richly flavored, with a velvety texture that clings to each other, the jalapenos offering little bursts of heat. Serve them alongside cornbread, or spoon over a baked potato for a twist on the classic.

Smoky Texas Style Baked Beans

Gently, the aroma of smoked paprika and molasses fills the kitchen, a reminder of summer barbecues and the slow, patient art of building flavors. This dish, a humble pot of beans, transforms into something deeply comforting and richly flavored, with a hint of sweetness and a smoky backbone that whispers of Texas.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• 4 slices of thick-cut bacon, chopped
• 1 large yellow onion, diced
• 3 cloves of garlic, minced
• a splash of apple cider vinegar
• 1/4 cup of molasses
• 2 tbsp of smoked paprika
• 1 tbsp of mustard powder
• a couple of bay leaves
• 4 cups of chicken stock
• salt, just enough to season

Instructions

1. Preheat your oven to 300°F, letting it warm up slowly to ensure even cooking.
2. In a large Dutch oven, cook the chopped bacon over medium heat until it’s crispy and has rendered its fat, about 5 minutes.
3. Add the diced onion to the pot, stirring occasionally until it’s translucent and soft, about 8 minutes. Tip: This is when you can scrape up any browned bits from the bacon for extra flavor.
4. Stir in the minced garlic, smoked paprika, and mustard powder, cooking just until fragrant, about 1 minute. Tip: Be careful not to burn the garlic; it turns bitter quickly.
5. Drain the soaked beans and add them to the pot along with the bay leaves, molasses, apple cider vinegar, and chicken stock. Bring to a simmer.
6. Cover the pot and transfer it to the oven. Bake for 3 hours, checking occasionally to ensure the beans are just covered with liquid. Tip: If they’re drying out, add a bit more stock or water.
7. After 3 hours, remove the pot from the oven. The beans should be tender and the sauce thickened. Season with salt to your liking.

Zesty and rich, these beans have a velvety texture that clings to each spoonful, with a smoky sweetness that pairs beautifully with crusty bread or as a hearty side to grilled meats. For a twist, top with fresh cilantro or a dollop of sour cream before serving.

Texas Style Baked Beans with Ground Beef

How comforting it is to stir together a pot of something hearty and familiar, especially when it’s as robust as these Texas-style baked beans with ground beef. There’s a simplicity here that belies the depth of flavor, a dish that feels like home.

Ingredients

• a pound of ground beef
• a couple of cans of baked beans (about 28 oz total)
• a splash of Worcestershire sauce
• a quarter cup of brown sugar
• a tablespoon of mustard
• a small onion, diced
• a clove of garlic, minced
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F, letting it warm up while you prepare the ingredients.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
4. Stir in the baked beans, Worcestershire sauce, brown sugar, and mustard, mixing well to combine all the flavors.
5. Season with a pinch of salt and pepper, then let the mixture simmer on the stove for about 5 minutes to meld the flavors together.
6. Transfer the bean mixture to a baking dish, spreading it out evenly.
7. Bake in the preheated oven for 25 minutes, or until the top is slightly caramelized and the edges are bubbly.

Coming out of the oven, these baked beans are a beautiful mix of sweet and savory, with the ground beef adding a satisfying heartiness. Serve them alongside cornbread or over a baked potato for a meal that’s both comforting and complete.

Sweet and Spicy Texas Style Baked Beans

Remembering the first time I tasted these beans, the warmth of the spices and the sweetness of the sauce felt like a hug from an old friend. It’s a dish that carries the spirit of Texas in every bite, slow-cooked to perfection.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• A splash of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• A couple of slices of bacon, chopped
• 1/4 cup of brown sugar
• 2 tbsp of molasses
• 1 tbsp of mustard
• A pinch of cayenne pepper
• 1 tsp of smoked paprika
• Salt, just enough to season
• 3 cups of water

Instructions

1. Preheat your oven to 325°F, letting it warm up while you prepare the beans.
2. In a large oven-safe pot, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Toss in the chopped bacon, cooking until it’s just starting to crisp. This adds a smoky depth to the dish.
4. Drain the soaked pinto beans and add them to the pot, stirring to mix with the onions, garlic, and bacon.
5. Sprinkle in the brown sugar, molasses, mustard, cayenne pepper, smoked paprika, and salt. Pour in the water, stirring everything together until well combined.
6. Cover the pot with a lid and transfer it to the oven. Bake for 2 hours, then check the beans. They should be tender but not mushy. If they’re still a bit firm, give them another 30 minutes.
7. Once done, let the beans sit for 10 minutes before serving. This allows the flavors to meld together beautifully.

Gently spoon these beans onto a plate, and you’ll notice how the sauce clings to each bean, glossy and rich. The sweetness is balanced by a subtle heat, making it a versatile side that pairs wonderfully with grilled meats or as a hearty stand-alone dish.

Texas Style Baked Beans with Sausage

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of Texas Style Baked Beans with Sausage simmering away. It’s a dish that carries the warmth of shared meals and the simplicity of home cooking, perfect for those moments when you crave something hearty yet uncomplicated.

Ingredients

• a couple of cans (15 oz each) of pinto beans, drained and rinsed
• a pound of smoked sausage, sliced into half-moons
• a cup of diced onions
• a splash of apple cider vinegar
• a quarter cup of brown sugar
• a tablespoon of mustard
• a cup of ketchup
• a teaspoon of garlic powder
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F, letting it warm up while you prepare the ingredients.
2. In a large skillet over medium heat, brown the sliced sausage until it’s nicely caramelized, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Add the diced onions to the skillet with the sausage, cooking until they’re soft and translucent, about 3 minutes. This builds a flavorful base for the beans.
4. Stir in the pinto beans, apple cider vinegar, brown sugar, mustard, ketchup, garlic powder, salt, and pepper, mixing well to combine all the flavors.
5. Transfer the mixture to a baking dish, covering it with foil to keep the moisture in. Bake for 45 minutes. Tip: Halfway through, give it a gentle stir to ensure even cooking.
6. Remove the foil and bake for an additional 15 minutes to let the top get slightly caramelized. Tip: Keep an eye on it to prevent burning, as ovens can vary.

Finally, the beans emerge from the oven with a rich, smoky sweetness, the sausage adding a hearty depth. Serve it straight from the dish with a side of cornbread for a touch of Southern charm, or spoon it over a baked potato for a comforting twist.

Vegetarian Texas Style Baked Beans

Flickering through the memories of summer barbecues, there’s always that one dish that stands out, not just for its taste but for the warmth it brings to the table. Vegetarian Texas Style Baked Beans, with their rich, smoky sweetness, are that dish for me, a humble yet deeply satisfying staple that feels like home.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• A splash of olive oil
• 1 large onion, diced
• A couple of garlic cloves, minced
• 1/4 cup of molasses
• 2 tbsp of brown sugar
• 1 tbsp of mustard
• A dash of liquid smoke
• 1 tsp of smoked paprika
• Salt, to your liking
• 3 cups of vegetable broth

Instructions

1. Preheat your oven to 325°F, letting it warm up while you prepare the beans.
2. In a large oven-proof pot, heat a splash of olive oil over medium heat, then sauté the diced onion until it’s translucent, about 5 minutes.
3. Add the minced garlic, stirring for just a minute until fragrant—be careful not to let it burn.
4. Drain the soaked pinto beans and add them to the pot, along with the molasses, brown sugar, mustard, liquid smoke, smoked paprika, and a pinch of salt.
5. Pour in the vegetable broth, stirring to combine all the ingredients evenly.
6. Bring the mixture to a simmer on the stove, then cover the pot with a lid and transfer it to the preheated oven.
7. Bake for about 2 hours, checking halfway through to stir and add a bit more broth if the beans seem too dry.
8. After 2 hours, remove the lid and bake for an additional 30 minutes to thicken the sauce.
9. Let the beans sit for 10 minutes after baking; they’ll thicken up a bit more as they cool.

Coming out of the oven, these beans are wonderfully tender, with a sauce that’s just the right balance of sweet and smoky. Serve them alongside cornbread or spooned over a baked potato for a comforting meal that’s sure to gather everyone around the table.

Texas Style Baked Beans with Bourbon

Under the soft glow of the kitchen light, there’s something deeply comforting about a pot of Texas Style Baked Beans with Bourbon simmering on the stove. It’s a dish that carries the warmth of shared stories and the richness of slow-cooked flavors, perfect for those moments when time seems to stand still.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• 4 slices of thick-cut bacon, chopped
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1/2 cup of bourbon
• 1/4 cup of molasses
• 2 tbsp of brown sugar
• 1 tbsp of mustard powder
• a splash of apple cider vinegar
• a couple of dashes of Worcestershire sauce
• 4 cups of water
• salt and pepper, to your liking

Instructions

1. Start by draining your soaked pinto beans and giving them a quick rinse under cold water.
2. In a large pot over medium heat, cook the chopped bacon until it’s crispy, about 5 minutes. Tip: Save the bacon grease in the pot for extra flavor.
3. Add the diced onion to the pot and sauté until it’s soft and translucent, about 3 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
4. Pour in the bourbon carefully, letting it simmer for a minute to cook off the alcohol. Tip: This step unlocks the bourbon’s deep flavors.
5. Mix in the molasses, brown sugar, mustard powder, apple cider vinegar, and Worcestershire sauce until everything is well combined.
6. Add the beans and water to the pot, bringing the mixture to a boil before reducing the heat to a low simmer. Cover and let it cook for about 2 hours, stirring occasionally. Tip: The beans are ready when they’re tender but not mushy.
7. Season with salt and pepper to your liking, then let the beans sit for 10 minutes off the heat to thicken up.

Dense with a smoky sweetness and a velvety texture, these beans are a testament to the magic of slow cooking. Serve them alongside grilled meats or spooned over a slice of cornbread for a meal that feels like home.

Texas Style Baked Beans with Molasses

Yesterday, as the evening light faded, I found myself craving something deeply comforting, a dish that whispers of home and heart. Texas Style Baked Beans with Molasses came to mind, a humble yet rich dish that carries the warmth of shared tables and slow-cooked love.

Ingredients

• a couple of cups of dried navy beans, soaked overnight
• a splash of olive oil
• one large onion, diced
• three cloves of garlic, minced
• a cup of molasses
• half a cup of ketchup
• a tablespoon of mustard
• a teaspoon of smoked paprika
• a pinch of salt and pepper
• four cups of water

Instructions

1. Drain the soaked navy beans and set them aside.
2. Heat a splash of olive oil in a large pot over medium heat, then add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter.
4. Stir in the molasses, ketchup, mustard, smoked paprika, salt, and pepper, mixing well to combine.
5. Add the drained beans and water to the pot, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beans are tender and the sauce has thickened.
7. Tip: Stir occasionally to prevent sticking and check the liquid level; add a bit more water if it’s drying out too quickly.
8. Once the beans are tender and the sauce is rich and glossy, remove from heat and let it sit for 10 minutes before serving.
9. Tip: Letting the beans rest allows the flavors to meld together beautifully.

Perfectly tender beans swim in a glossy, molasses-kissed sauce, with a smoky depth that invites you to linger over each bite. Serve them alongside crusty cornbread or as a hearty topping for baked potatoes, letting their rustic charm shine.

Texas Style Baked Beans with Chipotle

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of Texas Style Baked Beans with Chipotle simmering on the stove. It’s a dish that carries the warmth of shared meals and the quiet joy of cooking something truly nourishing.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• 4 cups of water, plus a splash more if needed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes
• 1/4 cup of molasses
• 2 tbsp of apple cider vinegar
• 1 tbsp of chipotle powder
• 1 tsp of salt
• A couple of bay leaves

Instructions

1. Drain the soaked pinto beans and rinse them under cold water.
2. In a large pot, combine the beans with 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the top.
3. Add the diced onion, minced garlic, diced tomatoes, molasses, apple cider vinegar, chipotle powder, salt, and bay leaves to the pot. Stir well to combine.
4. Cover the pot and let it simmer on low heat for about 2 hours, stirring occasionally. If the beans seem dry, add a splash more water.
5. After 2 hours, remove the lid and continue to simmer for another 30 minutes to thicken the sauce. The beans should be tender and the sauce rich and glossy.
6. Remove the bay leaves before serving. Taste and adjust the seasoning if necessary, but remember the flavors will deepen as the dish sits.

Let these beans be the star of your next gathering, or enjoy them quietly with a piece of crusty bread. The smoky chipotle and sweet molasses create a harmony of flavors that’s both bold and comforting, while the beans themselves are tender, nestled in a thick, glossy sauce that begs to be sopped up.

Texas Style Baked Beans with Pulled Pork

Comfort comes in many forms, and today, it’s found in the slow simmer of Texas-style baked beans, enriched with tender pulled pork. This dish is a heartfelt nod to tradition, where every bite feels like a warm embrace.

Ingredients

• 2 cups of dried pinto beans
• 1 lb of pulled pork, leftover or freshly cooked
• a splash of apple cider vinegar
• a couple of garlic cloves, minced
• 1/2 cup of brown sugar
• 1/4 cup of molasses
• a dash of Worcestershire sauce
• 1 tbsp of mustard
• 1 tsp of smoked paprika
• 4 cups of water
• salt to your liking

Instructions

1. Soak the pinto beans in water overnight, or for at least 8 hours, to soften them.
2. Drain the beans and rinse them under cold water to remove any impurities.
3. In a large pot, combine the beans, water, and a pinch of salt. Bring to a boil over high heat.
4. Reduce the heat to low, cover, and let simmer for about 1.5 hours, or until the beans are tender. Tip: Skim off any foam that forms on top for clearer broth.
5. While the beans cook, mix the brown sugar, molasses, Worcestershire sauce, mustard, and smoked paprika in a bowl to create your sauce.
6. Once the beans are tender, stir in the sauce, pulled pork, minced garlic, and apple cider vinegar.
7. Continue to simmer uncovered for another 30 minutes, allowing the flavors to meld together. Tip: Stir occasionally to prevent sticking.
8. Adjust the seasoning with salt if needed, and let it sit for 10 minutes off the heat before serving. Tip: The beans will thicken as they cool.

Silky beans and succulent pork come together in a harmony of smoky sweetness, perfect atop a slice of cornbread or as a hearty side to grilled meats. The molasses lends a deep, caramelized undertone, making every spoonful a rich experience.

Texas Style Baked Beans with Cornbread Topping

How comforting it is to think about the melding of sweet and smoky flavors, especially when they come together in a dish that feels like a warm hug. This recipe, with its hearty beans and golden cornbread topping, is a testament to the simple joys of home cooking.

Ingredients

• 2 cups of dried pinto beans, soaked overnight
• 4 cups of water, plus a splash more if needed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of brown sugar
• 2 tbsp of molasses
• 1 tbsp of mustard
• 1 tsp of smoked paprika
• Salt, just a pinch
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1/4 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/4 cup of vegetable oil
• 1 egg, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C).
2. Drain the soaked pinto beans and rinse them under cold water.
3. In a large pot, combine the beans, water, onion, and garlic. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
4. Stir in the ketchup, brown sugar, molasses, mustard, smoked paprika, and salt. Simmer for another 10 minutes to let the flavors meld.
5. While the beans are simmering, whisk together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
6. In another bowl, mix the milk, vegetable oil, and egg. Pour this into the dry ingredients and stir until just combined.
7. Transfer the bean mixture to a baking dish. Spoon the cornbread batter over the top, spreading it evenly.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
9. Let it sit for 5 minutes before serving to allow the topping to set.

You’ll love the contrast between the creamy beans and the crumbly, sweet cornbread. Try serving it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra touch of flavor.

Conclusion

Flavorful and fiery, these 12 Spicy Texas Style Baked Beans Delights are sure to spice up your mealtime. Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here to challenge and delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, y’all!