This recipe seems to have a lot of ingredients but it is a very easy recipe, where pretty much all the ingredients are just dumped together to cook. These beans are delicious and go great at any cookout! Most of the ingredients are pantry staples so it can be a great last minute side dish when you are not sure what to make.
TIPS: You can substitute other canned beans for pinto, however the original recipe is Mexican (Frijoles Borrachos) and pinto beans are the staple. This is also why it calls for Mexican beer. You do not have to sauté the onions first, which makes this dish even easier, however I find sautéing them minimizes the stronger onion flavor and softens them so you do not get a crunchy onion bite.
Drunken Baked Beans
Ingredients
- 1/2 C light brown sugar, packed
- 1/3 C apple cider vinegar
- 1 C prepared red salsa
- 1 C diced onion
- 1 Tbsp olive oil
- 3 C canned pinto beans, drained but not rinsed
- 1/2 C diced jalapeño peppers
- 2 Tbsp prepared mustard
- 1 Tbsp smoked paprika
- 1 tsp pepper
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 – 12 oz bottle Mexican beer (like Modelo)
- 3 strips bacon (optional)
Instructions
- Preheat oven to 400 degrees. Grease a 9X13 baking dish (2 1/2- 3 quart dish) with cooking spray.
- Add brown sugar, vinegar, and salsa to baking dish and stir until sugar dissolves.
- Heat the olive oil in a small frying pan on stove and cook the onions for 3-4 minutes until they just start to become translucent. Do not brown them.
- Add all remaining ingredients, including sautéed onions, but NOT the beer and the bacon, into the baking dish and mix to combine. Pour the beer over the mixture and stir until combined. If desired, lay the beacon strips on top.
- Bake 1 to 1 1/2 hours, until reduced and thickened, but not dry. Discard bacon strips and serve.
- Enjoy!