Appetizers, Cooking

Guillaume’s Favorite Mexican Refried Bean Dip

By: Sebastien Guillaume Banales

· 2 cups of Pinto Beans (or 2 cans of refried beans already cooked)
· 1 cup of shredded cheddar cheese
· 1 can of black sliced olives
· Half of a Mexican chorizo
· 2 cloves of garlic

1. Place the 2 cups of Pinto Beans in a pan of water overnight is possible (they will cook faster)
2. Cook the beans in a pan full of water with the 2 peeled cloves of garlic for an hour or more at medium heat. Make sure you keep checking the level of water. The water tends to evaporate. Place a lid on the pan so it will cook faster
3. After the Beans are cooked, add the half of the chorizo. Let it cook for another half hour
4. After the chorizo is cooked, add half a cup of shredded cheddar cheese. Let it cook for 15 minutes. Turn off the stove.
5. Mash the beans just like you would do to your mash potatoes
6. Place the mashed beans on a flat serving plate, sprinkle the other half of the shredded cheddar cheese and place the sliced olives on top as desired
7. Enjoy the dip with tortillas chips
You can use 2 cans of refried beans instead of cooking the pinto beans from scratch. Of course if you make the beans from scratch, the dip will taste a lot better.

No comments yet.

Add your response