GREG'S PINTO BEANS - REFRIED BEANS
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!
Provided by BecR2400
Categories Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mash and cook chorizo in a medium sauce pan over medium-high heat until lightly browned, about 3 minutes.
- 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).
- 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.
- Reduce heat to medium; continue to cook and stir occasionally, until beans have thickened to your preferred consistency, about 5 minutes longer.
- 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.
- Serve warm, with a dollop of sour cream if desired.
Nutrition Facts : Calories 327.9, Fat 8.4, SaturatedFat 4.8, Cholesterol 21.4, Sodium 131.7, Carbohydrate 44.1, Fiber 14.8, Sugar 1.4, Protein 20.8
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