Prep Time::10 mins
Cook Time:: 1 hr
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
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1/2 cup lightly packed light brown sugar
1/3 cup apple cider vinegar
1 cup prepared red salsa
3 cans pinto beans, drained, not rinsed
1 cup diced onion
1/2 cup chopped jalapeno peppers
2 tablespoons prepared mustard
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano
1/4 teaspoon cayenne pepper
1 12-ounce bottle Mexican lager-style beer (such as Modelo)
3 strips bacon (optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Add brown sugar, vinegar, and salsa to a 2 1/2- to 3-quart baking dish or casserole pan. Stir until sugar dissolves.
Add pinto beans, onion, jalapeno peppers, mustard, paprika, black pepper, salt, garlic powder, oregano, and cayenne pepper. Pour lager over, and stir until thoroughly combined.
Lay bacon strips on top of casserole.
Bake in the preheated oven until liquids have reduced and thickened, 1 to 1 1/2 hours.
Chef John
Cook's Notes
Beans should be liquidy, but not wet and soupy, so if they are not thick enough, bake them a little longer. They will thicken just a bit at room temperature.
While I think this is close to a perfect recipe, as always, feel free to play around. Use a different kind of beans, a slightly hotter (or milder) pepper, yellow mustard for the Dijon, or regular oregano–after all, you are the head honcho of your frijoles borrachos.