Spicy Baked Pinto Beans


  • 3 16-oz. cans pinto beans

  • 1/4 cup olive oil

  • 1 cup chopped onion

  • 3 large cloves garlic, minced

  • 1 8-oz. can tomato sauce

  • 1/2 cup spicy tomato salsa, or to taste

  • 1/2 cup molasses

  • 2 or 3 chipotle peppers in adobe, to taste

  • 2 tablespoon adobe sauce (from the peppers)

  • 2 teaspoon chile powder

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • Dash of good Bourbon

Drain the beans into a colander and rinse. Allow to sit and drain well. 

Heat the oil in a skillet and lightly sauté the onions and garlic, about 2 minutes, stirring. Add the beans. 

Stir in the remaining ingredients. 

Pour into a pot with a tight fitting lid that can be put into the grill. 

Bake in the preheated grill, as directed above or bake in a preheated 350 degree oven for 1 hour. 

Serves 8 to 10.