This is a quick version of refried beans that should take about 30-45 minutes. If you want to make them totally from scratch, here’s my recipe–but be warned, it takes 3-4 hours.
- 1 can refried beans
- 1 jalapeno chili pepper, seeded and finely chopped (or 1/4 bell pepper, finely chopped)
- 1/2 small onion, finely chopped
- 1-2 cloves of garlic, finely chopped
- 1/2 tomato, chopped
- 1-2 teaspoons of chili seasoning mix
- 1/4 teaspoon oregano
- 1/4 teaspoon of ground cayenne or pinch of red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup red wine or 1 tablespoon of bourbon or 1/4 cup white wine
Start by frying the onion and jalapeno until browned. Add the garlic and fry for another minute or two. Don’t really brown the garlic, just as it started to brown deglaze with the wine or bourbon. Add the can of beans and enough water to get a pancake batter consistency. Add the tomato, chili seasoning mix, oregano, cayenne, sugar and black pepper. Simmer for about a half hour, stirring often until well cooked and thickened. Now it’s ready for bean dip, Mexican lasagne or bean burritos.
For bean dip, place beans in a baking dish, cover with enchilada sauce then shredded cheese (Mexican cheese blend packet or a mix of cheddar & colby-jack work great). Bake @ 350 until bubbly. You could also just use an oven safe plate, take the boiling hot beans and place them on the plate, ladle some enchilada sauce, cover with cheese and place under your broiler for a minute or two.