This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

How about a Mexican buffet? Fajitas! Tacos! Mexican Street Corn! And Chips and Salsa!

You can prepare the beans ahead of time and place in a baking dish without finishing. Cook the next day at dinnertime.
Make this vegetarian by removing the bacon and adding a teaspoon of smoked paprika to take the place of the bacon.

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Tex-Mex Baked Beans


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  • 6 slices of bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 (10-ounce) can or 1 1/4 cups red enchilada sauce
  • 3 tablespoons tomato paste
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon dry mustard
  • 3 (15-ounce) cans beans, drained (pinto, kidney, black or a combination)


Heat oven to 350°F.
In a large skillet over medium-high heat, cook bacon until crisp.
Add onions to the pan and stir until onion is slightly browned. Add garlic and sauté until fragrant, about one minute. Stir in green pepper, enchilada sauce, tomato paste, sugar, mustard and beans.
Transfer to ovenproof dish and bake about 30 minutes or until flavors blend and beans are hot and bubbly.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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