Greg's Pinto Beans - Refried Beans |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These beans are delicious, quick and easy. Serve with tacos, enchiladas, or other Mexican food. From my son-in-law, Greg, who is an awesome chef! Ingredients:
2 (29 ounce) cans pinto beans (we like sun vista) |
chorizo sausage, pork sausauge (a 2-inch section) |
3 tiny hot chili peppers (preferably from your garden, or use 1 or 2 fresh jalapenos) |
1 dash garlic powder (optional) |
corn oil (optional) |
8 ounces monterey jack cheese, cubed |
sour cream, if desired |
Directions:
1. Mash and cook chorizo in a medium sauce pan over medium-high heat until lightly browned, about 3 minutes.
2. Drain half of the liquid out of the cans of beans (or leave undrained, but it will take longer cooking to thicken). Add partially drained beans to the browned chorizo; stir well. Stir in 3 small fresh chile peppers (whole).
3. Bring beans to a boil over high heat; reduce heat to medium-high. Stirring occasionally, let beans continue to cook for 10 to 20 minutes, or until liquid begins to thicken. When beans begin to thicken, mash beans in the pot with a potato masher, leaving some beans whole.
4. Reduce heat to medium; continue to cook and stir occasionally, until beans have thickened to your preferred consistency, about 5 minutes longer.
5. When done, remove the chili peppers. Stir in a dash of garlic powder and a splash of corn oil, if desired. Stir in cubed cheese and remove from heat.
6. Serve warm, with a dollop of sour cream if desired.
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