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:
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.
Servings: 10
Time preparation: 5 min.
Time total: 30 min.