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.