Greg's Pinto Beans - Refried Beans

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 (29 ounce) cans pinto beans (we like sun vista)
• chorizo sausage, lamb 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

Recipe

• 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.