• 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.