Mexican Baked Beans

• 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

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.

pinto beans, tomato sauce, sweet onions, fluid ounces mexican, molasses, mustard, jalapeno pepper, worcestershire sauce, red pepper, fresh cilantro

Taken from www.food.com/recipe/mexican-baked-beans-19407 (may not work)