Mexican Baked Beans - cooking recipe

Ingredients

8 ounces canned pinto beans, drained and rinsed (reserve 2 tbsp. of the liquid)
4 ounces low-sodium tomato sauce
2 ounces sweet onions, finely chopped
2 fluid ounces mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno pepper, minced and seeded
3/4 teaspoon reduced-sodium Worcestershire sauce
1/8 - 1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, minced

Preparation

Preheat oven to 350F degrees.
In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well.
Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed.
Remove from oven; stir in cilantro and serve.