Mexicali Bean Pot
A hearty Mexican-inspired bean dish featuring smoky ham, cumin, and fresh avocado, perfect for cozy gatherings or comforting weeknight dinners.
Ingredients
- boiling water ⓘ
- 1 lb. dry navy beans or chickpeas ⓘ
- 1 c. diced smoked ham or 8 strips bacon, diced ⓘ
- 2 1/2 tsp. herb-garlic salt seasoning blend ⓘ
- 1/2 tsp. ground cumin
- 1/2 c. sliced onion ⓘ
- 1 can (6 oz.) tomato paste ⓘ
- 1 avocado, sliced
- 1 c. sour cream ⓘ
- 1 Tbsp. chopped, seeded green chili or jalapeno pepper ⓘ
Instructions
- Pour boiling water over navy beans until they are covered by 2 inches of water.
- Soak the beans for 1 hour and then drain.
- Transfer the drained beans into a 4 to 6-quart Dutch oven.
- Add enough boiling water to cover the beans with 2 inches of water.
- Heat the mixture to boiling, then cover and reduce heat to a gentle boil.
- Cook for 1 1/2 hours or until the beans are tender.
Tips & Substitutions
For best results, soak the beans longer if you have time, as this can improve their texture. If you don’t have smoked ham, try using diced turkey or a plant-based bacon alternative for a vegetarian version. Adjust the spice level by adding more jalapeno or chili powder based on your preference. This dish can also be enhanced with fresh herbs like cilantro or parsley.
Serving Suggestions
Serve the Mexicali Bean Pot hot, garnished with sliced avocado and a dollop of sour cream for a creamy contrast. It pairs beautifully with a side of Mexican Pork Chops For 4 People or a fresh salad. For a complete meal, consider serving it alongside warm tortillas or over rice to soak up the delicious flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to prevent drying out and warm gently on the stove or in the microwave. If the beans appear too thick after refrigerating, adding a bit of water will help restore their original consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Bean Pot contains roughly 644 calories, with 28g protein, 80g carbohydrates, and 34g fat. It is an excellent source of iron (222% of the Daily Value), calcium (85% of the Daily Value), and dietary fiber (59% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 532mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dry beans?
Yes, you can use canned beans to save time. If using canned beans, skip the soaking and cooking steps. Instead, rinse and drain the beans, then add them to the pot in the last 15-20 minutes of cooking, allowing them to heat through and absorb the flavors.
How can I make this dish spicier?
To add more heat, you can increase the amount of chopped green chili or jalapeno pepper. Additionally, consider incorporating a pinch of cayenne pepper or a splash of hot sauce into the mix. Adjust according to your spice tolerance for the perfect kick!
What can I substitute for tomato paste?
If you don’t have tomato paste, you can use an equal amount of crushed tomatoes or tomato sauce. However, you may need to adjust the cooking time to allow for extra liquid to evaporate, ensuring the dish remains thick and savory. Adding a bit of sugar can help balance the acidity if using crushed tomatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).