Authentic Mexican Refried Bean Dip

Contributed by Brad Carlson (Reed).  Taught to me by a young doctor from Mexico City.  The beauty of this recipe is that most any kind of oil, beans or cheese can be used to make this work.  And you can use the quatities you have on hand.  The night I learned, we made three batches, one from a can of refried beans, one fron black beans, and one from pork & beans!  What is on your shelf?  Many also enjoy this as a side to mexican dishes.

 

Ingredients

Oil

Jalapeno peppers

Cooked beans

Cheese

Optional sour cream, salsa, gacamole as sides.

Chips!

 

 

Directions

Put sliced jalapena chili's in cool oil in frying pan (oil should almost cover bottom of pan), and as heating, cut into small pieces using edge of spatula.  Cook until mushy, helped by squishing peppers against pan with spatula or wood utensil.

As peppers begin to get a light brownish tint, add can of beans.  If they are refried, simply stir; if they are whole beans, mush into a refried consistancy.

As beans heat, add cheese.  I like to use a couple of cups of cheese, and most any variety will work well.

Continue stirring until entire mixture is hot, melted and melded.

Pour into serving dish, and enjoy!