Beer Baked Beans

Something Extra: The Beer, Wine and Spirits Issue

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Beer Baked Beans
Beer Baked Beans
2 15 oz. cans pinto beans, rinsed and drained
1 bottle dark Mexican beer
1 cup onion chopped
1/2 cup shredded carrots
2 tbsp. molasses
1 tbsp. Mexican hot sauce such as Tapatío
2 tsp. paprika
3 cloves minced garlic

Prep: 10 minutes  Cook: 50 minutes  Serves: 6

Rinse and drain 2 (15-oz.) cans pinto beans. Place in a large saucepan with 1 bottle dark Mexican beer, 1 cup chopped onion, 1/2 cup shredded carrots, 2 tbsp. molasses, 1 tbsp. Mexican hot sauce such as Tapatío, 2 tsp. paprika and 3 cloves minced garlic, and bring to a boil; reduce heat slightly and cook for 15 minutes or until excess liquid has cooked off, stirring occasionally. Season to taste with salt.

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