Mexican Baked Beans

• Ready In: 57 mins
• Serves: 4

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.