Mexican Baked Beans

Name: Mexican Baked Beans
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

10 ingredients

4 steps

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.