Ingredients
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8 ounces canned pinto beans, drained and rinsed (reserve 2 tbsp. of the liquid)
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4 ounces low-sodium tomato sauce
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2 fluid ounces mexican beer
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3 tablespoons molasses
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1 1/2 teaspoons dry mustard
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1 teaspoon jalapeno pepper, minced and seeded
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3/4 teaspoon reduced-sodium Worcestershire sauce
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1/8-1/4 teaspoon crushed red pepper flakes
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1 tablespoon fresh cilantro, minced
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2 ounces sweet onions, finely chopped
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well.
- Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed.
- Remove from oven; stir in cilantro and serve.