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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 4 |
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Ingredients:
8 ounces canned pinto beans, drained and rinsed (reserve 2 tbsp. of the liquid) |
4 ounces low-sodium tomato sauce |
2 ounces sweet onions, finely chopped |
2 fluid ounces mexican beer |
3 tablespoons molasses |
1 1/2 teaspoons dry mustard |
1 teaspoon jalapeno pepper, minced and seeded |
3/4 teaspoon reduced-sodium worcestershire sauce |
1/8-1/4 teaspoon crushed red pepper flakes |
1 tablespoon fresh cilantro, minced |
Directions:
1. Preheat oven to 350F degrees.
2. In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well.
3. Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed.
4. Remove from oven; stir in cilantro and serve.
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