Pardner-Pleasing Beans

These Texas-style beans are a great alternative to traditional Boston-baked beans.

Serves: 8Hands-on: 20 minutesTotal: 4 hoursDifficulty: Easy

Serves: 8


  • 3 Tbsp. olive oil
  • 1 large onion, peeled and diced
  • 1 large bell pepper, seeded and diced
  • 6 garlic cloves, peeled and minced
  • 2 small jalapeño peppers, seeded and diced
  • 8 oz. dried white beans, soaked overnight in water to cover and drained
  • 3 cans (15 oz.) whole tomatoes, chopped
  • 1½ tsp. ground cinnamon
  • ½ cup ketchup
  • ½ cup yellow mustard
  • ½ cup brown sugar
  • 1 Tbsp. red wine vinegar
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper


  • Preheat oven to 300°F. Place a Dutch oven over medium-high heat. Once it is heated through, add the oil, onion, and the bell pepper. Cook for 10 minutes. Add the garlic and stir continually for 1 minute. Add the jalapeño and stir to combine.
  • Add the beans, tomatoes, cinnamon, ketchup, mustard, brown sugar, and vinegar. Cover and cook in the center of the oven for 1 hour.
  • Stir the contents every 30 minutes for the next 2 hours. Keep the pan covered while it cooks. Remove the lid and cook for 30 more minutes. Add salt and pepper.