My version of frijoles borrachos, or drunken baked beans, might just be my all-time favorite version of baked beans. They say beer makes everything better, which might not be literally true, but once you taste a spoonful of these super savory, sweet and tangy, slightly spicy, and thoroughly amazing baked beans, you will surely agree. Not only is this one of the best-tasting baked bean recipes ever, it has to be one of the easiest.
Ingredients
- lightly packed light brown sugar: 0.5 cup
- apple cider vinegar: 0.33333 cup
- prepared red salsa: 1 cup
- pinto beans: 3 cans (drained, not rinsed)
- onion: 1 cup (diced)
- Jalapeno peppers: 0.5 cup (chopped)
- prepared mustard: 2 Tbsp
- smoked paprika: 1 Tbsp
- black pepper: 1 tsp (freshly ground)
- kosher salt: 2 tsp
- garlic powder: 1 tsp
- Mexican oregano: 0.5 tsp
- cayenne pepper: 0.25 tsp
- 12-ounce bottle Mexican lager-style beer (such as Modelo): 1 piece
- strips bacon: 3 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Add brown sugar, vinegar, and salsa to a 2 1/2- to 3-quart baking dish or casserole pan. Stir until sugar dissolves.
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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.
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Lay bacon strips on top of casserole.
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Bake in the preheated oven until liquids have reduced and thickened, 1 to 1 1/2 hours. Chef John
